6Hou H.Orintal noodles.Advances in Food and Nutrition Reseach[J].2001,43:142-194.
7Baik B K,Czuchajowska Z,Pomeranz Y.Discoloration of dough for oriental noodles[J].Cereal Chemistry,1995,72:198-205.
8Baik B K,Czuchajowska Z,Pomeranz Y.Comparison of polyphenol oxidase in wheats and flours from Australian and U.S.cultivars[J].Journal of Cereal Science,1994,19:291 -296.
9Bhattacharya M,Luo Q,Corke H.Time-dependent changes in dough color in hexaploid wheat landraces differing in polyphenol oxidase activity[J].Journal of Agricultural and Food Chemistry,1999,47(9):3579-3585.
10Marsh D R,Galliard T.Measurement of polyphenol oxidase activity in wheat-milling fractions[J].Journal of Cereal Science,1986,4:241-248.
8任顺成,王涛.常温下生鲜湿面的品质变化与防腐保鲜[C]//Proceedings of 2010 First International Conference on Cellular,Molecular Biology,Biophysics and Bioengineering,2010:391-392.