Your browser doesn't support javascript.
loading
Insights into the starch gelatinization behavior inside intact cotyledon cells.
Guo, Peng; Yu, Jinglin; Wang, Shuo; Wang, Shujun.
Affiliation
  • Guo P; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China. Electronic address: gpeng@sdut.edu.cn.
  • Yu J; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
  • Wang S; Research center of Food Science and Human Health, School of Medicine, Nankai University, Tianjin 300071, China.
  • Wang S; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: sjwang@tust.edu.cn.
Int J Biol Macromol ; 163: 541-549, 2020 Nov 15.
Article in En | MEDLINE | ID: mdl-32615229
Subject(s)
Key words
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Starch / Cotyledon / Phase Transition / Plant Cells Language: En Journal: Int J Biol Macromol Year: 2020 Document type: Article Country of publication: Países Bajos
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Starch / Cotyledon / Phase Transition / Plant Cells Language: En Journal: Int J Biol Macromol Year: 2020 Document type: Article Country of publication: Países Bajos