| 标题 |
Green tea polyphenols improve the texture and storage stability of starch matrices with reduced digestibility |
| 网址 | |
| DOI | |
| 其它 |
期刊:Applied Food Research 作者:R. Kang; T. Halliday; J. Railton; M. Benlloch-Tinoco 出版日期:2026-01-09 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)