The influence of processing technologies on the biological activity of carbohydrates in food

  1. Song, P.
  2. Huang, Y.
  3. Li, J.
  4. Shan, S.
  5. Zhou, Z.
  6. Cao, H.
  7. Zhao, C.
Revista:
Food Chemistry: X

ISSN: 2590-1575

Ano de publicación: 2024

Volume: 23

Tipo: Artigo

DOI: 10.1016/J.FOCHX.2024.101590 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus