Structural characterizations and in vitro digestibility of acid-treated wrinkled and smooth pea starch (Pisum sativum L.) (EI收录) | |
Shi, Miaomiao[1]; Wang, Kai[2,3]; Yu, Shujuan[1]; Gilbert, Robert G.[2,3]; Gao, Qunyu[1] | |
刊名 | Starch/Staerke
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2016 | |
卷号 | 68页码:762-770 |
关键词 | Chains Hydrolysis Molecular structure |
URL标识 | 查看原文 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/2194292 |
专题 | 华南理工大学 |
作者单位 | 1.[1] Carbohydrate Laboratory, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China 2.[2] Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan 3.Hubei, China 4.[3] Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia |
推荐引用方式 GB/T 7714 | Shi, Miaomiao[1],Wang, Kai[2,3],Yu, Shujuan[1],等. Structural characterizations and in vitro digestibility of acid-treated wrinkled and smooth pea starch (Pisum sativum L.) (EI收录)[J]. Starch/Staerke,2016,68:762-770. |
APA | Shi, Miaomiao[1],Wang, Kai[2,3],Yu, Shujuan[1],Gilbert, Robert G.[2,3],&Gao, Qunyu[1].(2016).Structural characterizations and in vitro digestibility of acid-treated wrinkled and smooth pea starch (Pisum sativum L.) (EI收录).Starch/Staerke,68,762-770. |
MLA | Shi, Miaomiao[1],et al."Structural characterizations and in vitro digestibility of acid-treated wrinkled and smooth pea starch (Pisum sativum L.) (EI收录)".Starch/Staerke 68(2016):762-770. |
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