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Study of starch aging characteristics based on Terahertz technology.
Wang, Tao; Wang, Shuya; Zhai, Chen; Wang, Liang; Xie, Yunfeng; Li, Qian; Zheng, Xu.
Afiliación
  • Wang T; College of Life Science and Technology Xinjiang University Xinjiang China.
  • Wang S; Nutrition and Health Research Institute COFCO Corporation Beijing Key Laboratory of Nutrition and Health and Food Safety Beijing China.
  • Zhai C; Nutrition and Health Research Institute COFCO Corporation Beijing Key Laboratory of Nutrition and Health and Food Safety Beijing China.
  • Wang L; College of Life Science and Technology Xinjiang University Xinjiang China.
  • Xie Y; Nutrition and Health Research Institute COFCO Corporation Beijing Key Laboratory of Nutrition and Health and Food Safety Beijing China.
  • Li Q; China Communication Technology (Jiang Men) Corporation Guangdong China.
  • Zheng X; Shenzhen Institute of Terahertz Technology and Innovation Guangdong China.
Food Sci Nutr ; 9(8): 4431-4439, 2021 Aug.
Article en En | MEDLINE | ID: mdl-34401091
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Texto completo: 1 Bases de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Sci Nutr Año: 2021 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Sci Nutr Año: 2021 Tipo del documento: Article