王聪

Associate Professor

Physical and enzymatic modifications of starch from blue highland barley and their characterizations, digestibility, and lipolysis inhibitory activities

Release time:2024-01-02Hits:

Impact Factor:

6.0
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Wang Cong,Zhang Xiayin,Tian Xinyi,Zhang Zhiming,Zhang Xiaoyu,Santhanam Ramesh Kumar
Document Code:

2c9e868c8a9817b2018a984feca801b3
Volume:

180
Translation or Not:

no
Date of Publication:

2023-04-15