| 标题 |
New insight into amino acids on the structure and rheological properties of rice starch via ultra-high pressure processing |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Xinhua He; Yue Wang; Weibing Zhang 出版日期:2024-11-23 |
| 求助人 | |
| 下载 |
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(2025-6-4)