Variations in the Impact of Gingerols’ Conversion to Shogaols on the Properties of Corn Starch with Different Amylose Contents
- DOI
- 10.3390/foods14010030
- Published
- 2024-12-26
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods14010030,
title = {Variations in the Impact of Gingerols’ Conversion to Shogaols on the Properties of Corn Starch with Different Amylose Contents},
author = {Zhong Han and Wenhao Xiao and Yuhuan Geng and Diejia Cai and Xin’an Zeng and Wei Zhao and Wenhong Gao and Ji Ma},
year = {2024},
journal = {Foods},
doi = {10.3390/foods14010030},
url = {https://doi.org/10.3390/foods14010030}
}RIS
TY - JOUR TI - Variations in the Impact of Gingerols’ Conversion to Shogaols on the Properties of Corn Starch with Different Amylose Contents AU - Zhong Han AU - Wenhao Xiao AU - Yuhuan Geng AU - Diejia Cai AU - Xin’an Zeng AU - Wei Zhao AU - Wenhong Gao AU - Ji Ma PY - 2024 JO - Foods DO - 10.3390/foods14010030 UR - https://doi.org/10.3390/foods14010030 ER -
APA
Han, Z., Xiao, W., Geng, Y., Cai, D., Zeng, X., Zhao, W., Gao, W., & Ma, J. (2024). Variations in the Impact of Gingerols’ Conversion to Shogaols on the Properties of Corn Starch with Different Amylose Contents. Foods. https://doi.org/10.3390/foods14010030
Source records
- crossref · retrieved 2026-11-06T23:43:12.652Z