Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
文献类型： 外文期刊
作者： Qi, Xin 1 ; Zhang, Yanjun 2 ; Yu, Hansong 3 ; Xie, Jianhua 1 ;
作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China
2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Peoples R China
3.Jilin Agr Univ, Coll Food Sci & Engn, Changchun 130118, Peoples R China
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 2 期
页码：
收录情况： SCI
摘要：
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