不同处理方式对芡实中游离氨基酸和碳水化合物的含量及淀粉消化率的影响
王忠合, 王军, 张菁, 黄榕芳
Effect of processing on content of free amino acid, carbohydrate and in vitrodigestibility of starch in Euryales ferox
WANG Zhonghe, WANG Jun, ZHANG Jing, HUANG Rongfang
食品与发酵工业
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2020, (5): 166
-173
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DOI: 10.13995/j.cnki.11-1802/ts.022772
