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 Dec 26
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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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 = {Han Z and Xiao W and Geng Y and Cai D and Zeng X and Zhao W and Gao W and Ma J},
year = {2024},
journal = {Foods (Basel, Switzerland)},
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 - Han Z AU - Xiao W AU - Geng Y AU - Cai D AU - Zeng X AU - Zhao W AU - Gao W AU - Ma J PY - 2024 JO - Foods (Basel, Switzerland) DO - 10.3390/foods14010030 UR - https://doi.org/10.3390/foods14010030 ER -
APA
Z, H., W, X., Y, G., D, C., X, Z., W, Z., W, G., & J, M. (2024). Variations in the Impact of Gingerols' Conversion to Shogaols on the Properties of Corn Starch with Different Amylose Contents.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14010030
Source records
- pubmed · retrieved 2026-09-25T18:37:52.493Z