淀粉-脂质复合物在热加工过程中的结构变化及其对体外消化性影响
秦仁炳,王书军,项丰娟,王硕
Changes in the Structure and in Vitro Enzymatic Digestibility of Starch-Lipid Complexes after Autoclaving Treatment
QIN Renbing, WANG Shujun, XIANG Fengjuan, WANG Shuo
食品科学
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2021, (1): 47
-51
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DOI: 10.7506/spkx1002-6630-20191217-191