Understanding how electron beam irradiation doses and frequencies modify the multiscale structure, physicochemical properties, and in vitro digestibility of potato starch

著者: Wei Liang, Wenqing Zhao, Xinyue Liu, Jiayu Zheng, Zhuangzhuang Sun, Xiangzhen Ge, Huishan Shen, Gulnazym Ospankulova, Marat Muratkhan, Wenhao Li - Food Research International 2022 被引用: 84