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...
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| Glavni autori: | , , , , |
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| Format: | Artigo |
| Jezik: | Chinês |
| Izdano: |
The editorial department of Science and Technology of Food Industry
2025-12-01
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| Serija: | Shipin gongye ke-ji |
| Teme: | |
| Online pristup: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024120373 |
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