| 标题 |
Structural modification of starch and protein: From the perspective of gelatinization degree of oat flour |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Biological Macromolecules 作者:Yujuan Gu; Xiaoyan Zhang; Shuya Song; Wang Ying; Binghua Sun; et al 出版日期:2024-01-13 |
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(2025-6-4)