- Published
- 2021-01-25
- Venue
- Food Chemistry, vol. 349, pp. 129159
- Cited by
- 206
- Open access
- No free copy found
- DOI
- 10.1016/j.foodchem.2021.129159
- PubMed
- 33545604
Cite this paper
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- APA 7
Ge, X., Shen, H., Su, C., Zhang, B., Zhang, Q., Jiang, H., & Li, W. (2021). The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch. Food Chemistry, 349, 129159. https://doi.org/10.1016/j.foodchem.2021.129159
- MLA 9
Ge, Xiangzhen, et al. "The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch." Food Chemistry, vol. 349, 2021, pp. 129159, https://doi.org/10.1016/j.foodchem.2021.129159.
- Chicago
Ge, Xiangzhen, Huishan Shen, Chunyan Su, Bo Zhang, Qian Zhang, Hao Jiang, and Wenhao Li. "The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch." Food Chemistry 349 (2021): 129159. https://doi.org/10.1016/j.foodchem.2021.129159.
- GOST
Ge X., Shen H., Su C. [и др.] The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch // Food Chemistry. — 2021. — Vol. 349. — P. 129159. — URL: https://doi.org/10.1016/j.foodchem.2021.129159
- BibTeX
@article{ge2021improving, title = {{The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch}}, author = {Xiangzhen Ge and Huishan Shen and Chunyan Su and Bo Zhang and Qian Zhang and Hao Jiang and Wenhao Li}, journal = {Food Chemistry}, year = {2021}, volume = {349}, pages = {129159}, doi = {10.1016/j.foodchem.2021.129159}, url = {https://doi.org/10.1016/j.foodchem.2021.129159} }- RIS
TY - JOUR AU - Ge, Xiangzhen AU - Shen, Huishan AU - Su, Chunyan AU - Zhang, Bo AU - Zhang, Qian AU - Jiang, Hao AU - Li, Wenhao TI - The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch JO - Food Chemistry VL - 349 SP - 129159 PY - 2021 DA - 2021/01/25 DO - 10.1016/j.foodchem.2021.129159 UR - https://doi.org/10.1016/j.foodchem.2021.129159 ER -