Dynamic changes of proton populations in potato flours during fermentation and their relationship with digestibility and functional properties
- 7 January 2020
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 313, 126161
- https://doi.org/10.1016/j.foodchem.2020.126161
Abstract
No abstract availableKeywords
Funding Information
- Special National Key Research and Development Plan (2016YFD0400206)
- National Natural Science Foundation of China (31571763)
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