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.
Zeitschrift:
Food Chemistry: X

ISSN: 2590-1575

Datum der Publikation: 2024

Ausgabe: 23

Art: Artikel

DOI: 10.1016/J.FOCHX.2024.101590 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus