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复合酶法改性淀粉的研究进展.

Authors :
徐靖雯
F郑明珠
刘景圣
罗倩
贾欣格
高伟凡
姜闯
Source :
Food Research & Development; Jan2024, Vol. 45 Issue 1, p187-192, 6p
Publication Year :
2024

Abstract

<i>Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Subjects

Subjects :
STARCH
ENZYMES

Details

Language :
Chinese
ISSN :
10056521
Volume :
45
Issue :
1
Database :
Complementary Index
Journal :
Food Research & Development
Publication Type :
Academic Journal
Accession number :
175246194
Full Text :
https://doi.org/10.12161/j.issn.1005⁃6521.2024.01.024