机译:脉冲电场处理对酯化马铃薯淀粉纳米结构的影响及其血糖消化率
School of Food Science and Engineering South China University of Technology;
School of Food Science and Engineering South China University of Technology;
School of Food Science and Engineering South China University of Technology;
Centre for Food Research and Innovation Department for Wine Food and Molecular Biosciences Lincoln University;
Starch; PEF; In vitro; Emulsion; Esterification; Nanostructure;
机译:脉冲电场处理对酯化马铃薯淀粉纳米结构的影响及其血糖消化率
机译:新鲜面条的流变,质地和可消化性质:常规和脉冲电场辅助双技术与全系列直链淀粉含量的影响
机译:脉冲电场(PEF)处理对马铃薯淀粉理化特性的影响。
机译:马铃薯块茎种植前脉冲电场处理
机译:调节血糖反应通过马铃薯剥落对淀粉消化酶的抑制作用
机译:了解经过脉冲电场处理的马铃薯(Solanum tuberosum var。Agria)中淀粉的特性
机译:脉冲电场中适度治疗的淀粉糯米晶粒和物理化学性质的变化
机译:Captan种子马铃薯处理过程中工人的潜在暴露