Effect of Vitamin C on the Structure and Digestive Properties of Lotus Seed Starch under Microwave Conditions
To investigate the effect of vitamin C on the structure and digestive properties of lotus seed starch under microwave conditions, lotus seed starch-vitamin C complexes were treated with different microwave intensities (2, 4, 6, and 8 W/g). The structural and digestive properties of the complexes wer...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , |
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| التنسيق: | Artigo |
| اللغة: | Chinês |
| منشور في: |
The editorial department of Science and Technology of Food Industry
2025-12-01
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| سلاسل: | Shipin gongye ke-ji |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024120373 |
| الوسوم: |
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