Effect of lactobacteria fermentation on structure and physicochemical properties of Chinese yam starch (Dioscorea opposita Thunb.)

被引：0
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作者：
Xu, Meijuan [1 ]
Zou, Jian [1 ]
Zhao, Xiaodong [1 ,3 ]
Feng, Yongting [1 ,3 ]
Duan, Ruoyu [4 ]
Yang, Bao [2 ]
机构：
[1] College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou,450000, China
[2] Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou,510650, China
[3] School of Food and Biological Engineering, Hubei University of Technology, Wuhan,430000, China
[4] College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing,100000, China
来源：
Food Chemistry | 2022年 / 387卷
关键词：
Physicochemical properties;
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