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Thermal properties and free radicals generation in starch isolated from pumpkin fruits.
Przetaczek-Roznowska, Izabela; Dyrek, Krystyna; Fortuna, Teresa; Wenda, Elzbieta; Bidzinska, Ewa; Jedrszczyk, Elzbieta.
Afiliação
  • Przetaczek-Roznowska I; Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 31-149 Kraków, Poland. Electronic address: i.roznowska@ur.krakow.pl.
  • Dyrek K; Faculty of Chemistry, Jagiellonian University, ul. Ingardena 3, 30-060 Kraków, Poland.
  • Fortuna T; Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 31-149 Kraków, Poland.
  • Wenda E; Faculty of Chemistry, Jagiellonian University, ul. Ingardena 3, 30-060 Kraków, Poland.
  • Bidzinska E; Faculty of Chemistry, Jagiellonian University, ul. Ingardena 3, 30-060 Kraków, Poland.
  • Jedrszczyk E; Department of Vegetable and Medicinal Plants, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, al. 29-Listopada 54, 31-425 Kraków, Poland.
Int J Biol Macromol ; 108: 1248-1254, 2018 Mar.
Article em En | MEDLINE | ID: mdl-29128592
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Amido / Temperatura / Cucurbita / Frutas Idioma: En Ano de publicação: 2018 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Amido / Temperatura / Cucurbita / Frutas Idioma: En Ano de publicação: 2018 Tipo de documento: Article