Use of Ozonation, a Green Oxidation Method, in the Modification of Corn Starch-Gum Arabic Suspensions: Thermal, Rheological, Functional and Antioxidant Properties
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION(2023)
关键词
Antioxidant,Green oxidant,Phenolic content,Reducing power
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