Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties
Trends in Food Science & Technology（2020）
摘要
Image 1
更多查看译文
关键词
Microwave,Starch,Dielectric property,Structure,Radical
AI 理解论文
溯源树
样例
生成溯源树，研究论文发展脉络
Chat Paper
正在生成论文摘要