Dynamic changes of proton populations in potato flours during fermentation and their relationship with digestibility and functional properties

被引：0

作者：

Gong, Shengxiang ^{[1
]}

Li, Wenhui ^{[1
]}

Yu, Ying ^{[1
]}

Gu, Xinzhe ^{[1
]}

Zhang, Wei ^{[1
]}

Wang, Zhengwu ^{[1
]}

机构：

[1] Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai,200240, China

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关键词：

Fermentation;

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