Lv2
190 积分 2024-03-15 加入
Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds
4个月前
已完结
The interaction between starch and phenolic acids: effects on starch physicochemical, digestibility and phenolic acids stability
6个月前
已完结
Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds
6个月前
已完结
Effects of non-covalent binding of lignans with rice starch driven by high-pressure homogenization on the starch structure and in vitro nutritional characteristics
8个月前
已完结
Impact of starch–lipid complexes on oil absorption of starch and its mechanism
8个月前
已完结
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