Preparation and Structure Characterization of Inclusion Complexes between Flavor Substances with Different Configurations and Octenyl Succinic Acid Debranched Starch
FENG Tao, HU Zhongshan, ZENG Xiaolan, ZHANG Yu, SONG Shiqing, YAO Lingyun, SUN Min, XU Zhimin
FOOD SCIENCE . 2021, (12): 60 -66 .  DOI: 10.7506/spkx1002-6630-20191112-154