| 淀粉及其功能化修饰与深加工研究动态 |
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| 引用本文： | 陈 玲,李晓玺.淀粉及其功能化修饰与深加工研究动态[J].食品安全质量检测技术,2019,10(20):6737-6738. |
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| 作者姓名： | 陈 玲 李晓玺 |
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| 作者单位： | 华南理工大学食品科学与工程学院, 华南理工大学淀粉与植物蛋白深加工教育部工程研究中心, 广东省天然产物绿色加工与产品安全重点实验室,华南理工大学食品科学与工程学院, 华南理工大学淀粉与植物蛋白深加工教育部工程研究中心, 广东省天然产物绿色加工与产品安全重点实验室 |
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| 摘 要： |
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Research trends on starch functional modification and deep processing |
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| CHEN Ling and LI Xiao-Xi.Research trends on starch functional modification and deep processing[J].Food Safety and Quality Detection Technology,2019,10(20):6737-6738. |
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| Authors: | CHEN Ling and LI Xiao-Xi |
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| Affiliation: | College of Food Science and Engineering, Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology and College of Food Science and Engineering, Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology |
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