| 标题 |
Enhancing optimal molecular interactions during food processing to design starch key structures for regulating quality and nutrition of starch-based foods: an overview from a synergistic regulatory perspective |
| 网址 | |
| DOI | |
| 其它 |
期刊:Critical reviews in food science and nutrition 作者:Zengjiang Zhang; Anand Kumar Sharma; Ling Chen; Bo Zheng 出版日期:2024-07-30 |
| 求助人 | |
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(2025-6-4)