Comparative study on starch and protein secondary structures in brown, red, and black rice influenced by microwave treatment
微波处理对糙米、红米和黑米中淀粉和蛋白质二级结构的影响的比较研究
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103224
Pintilii, C; Baia, M; Alexa, E; Magyari, K; Botiz, I; Muresan-Pop, M; Barbu-Tudoran, L; Nicula, C; Peter, A; Szakács, Z; Cozmuta, A Mihaly; Cozmuta, L Mihaly