Mechanistic insights into degradation of yam waxiness for freeze-thaw: The interference of ice crystals on dynamic behavior of starch chains
Ye LiCollege of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Hangzhou 310058, ChinaZhenjiang ZhouCollege of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Hangzhou 310058, ChinaWeisu HuangCollege of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Hangzhou 310058, China; Department of Applied Technology, Zhejiang institute of economics and trade, Hangzhou 310018, ChinaShengyang JiCollege of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Hangzhou 310058, ChinaLinchun MaoCollege of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Hangzhou 310058, ChinaWenhui YuQuzhou Agricultural and Forestry Science Research Institute, Quzhou 324000, ChinaF. J. WangLaboratory of Biomanufacturing and Food Engineering, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaBaiyi LuCollege of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Hangzhou 310058, China. Electronic address: [email protected]
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