Effect of chlorogenic acid on the structural properties and digestibility of lotus seed starch during microwave gelatinization
2021 ◽
Vol 191
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pp. 474-482
Keyword(s):
Keyword(s):
2019 ◽
Vol 133
◽
pp. 110731
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2021 ◽
Vol 175
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pp. 49-57
2020 ◽
Vol 165
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pp. 231-238
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