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支链聚合度对菠萝蜜种子淀粉理化特性的影响(6)
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摘要:[27] WANG Li-li, XU Jin, FAN Xue-rong, et al. The effect of branched limit dextrin on corn and waxy corn gelatinization and retrogradation[J]. International Journal of Biological Macromolecules, 2018,
[27] WANG Li-li, XU Jin, FAN Xue-rong, et al. The effect of branched limit dextrin on corn and waxy corn gelatinization and retrogradation[J]. International Journal of Biological Macromolecules, 2018, 106: 116-122.
[28] WILSON R H, GOODFELLOW B J, BELTON P S, et al. Comparison of fourier transform mid infrared spectroscopy and near infrared reflectance spectroscopy with differential scanning calorimetry for the study of the staling of bread[J]. Journal of the Science of Food & Agriculture, 1991, 54(3): 471-483.
张彦军(1982—),男,中国热带农业科学院香料饮料研究所副研究员,博士。
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谭乐和(1968—),男,中国热带农业科学院香料饮料研究所研究员,本科。E-mail:
文章来源:《种子科技》 网址: http://www.zzkjzz.cn/qikandaodu/2021/0427/1289.html