| 标题 |
Mechanism analysis for the differences in multi-level structure, enzyme accessibility and pasting properties of starch granules caused by different hydrolysis pathways of maltogenic α-amylase |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Bo Zhang; Yuxiang Bai; Xiaoxiao Li; Jingjing Dong; Yanli Wang; Zhengyu Jin 出版日期:2025-01-05 |
| 求助人 | |
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(2025-6-4)