المؤلفون: Yelin Shao, Ruize Jiao, Yingyin Wu, Fangcheng Xu, Yan Li, Qiaojun Jiang, Liang Zhang, Linchun Mao

المصدر: Food Science & Nutrition, Vol 11, Iss 3, Pp 1499-1506 (2023)

مصطلحات موضوعية: Chinese yam, digestive properties, physicochemical properties, protein, starch, Nutrition. Foods and food supply, TX341-641

Relation: https://doi.org/10.1002/fsn3.3189; https://doaj.org/toc/2048-7177; https://doaj.org/article/ac9f7f62e41c4ba0a77ba66dea897a88

الاتاحة: https://doi.org/10.1002/fsn3.3189
https://doaj.org/article/ac9f7f62e41c4ba0a77ba66dea897a88

المؤلفون: Ruize Jiao, Yingyin Wu, Fangcheng Xu, Yan Li, Linchun Mao

المصدر: JSFA reports. 3:137-145

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::abc59a7b3a70b385d15b543810d4ed01
https://doi.org/10.1002/jsf2.105