功能(生物学)
多糖
业务
食品科学
化学
生物
生物化学
细胞生物学
作者
Gunsriwiang Benchamas,Shiyu Huang,Gangliang Huang
出处
期刊:Food & Function
[Royal Society of Chemistry]
日期:2020-01-01
卷期号:11 (7): 5718-5725
被引量:42
摘要
The influence of traditional processing technologies and new technologies on the structure and function of food polysaccharide was investigated and discussed.
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