,

Yuyue Zhong1, Yu Tian2, Sylwia Głazowska2

  • 1Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark.

Food chemistry
|June 1, 2023
PubMed
概括

小麦粉结构在发育过程中显示出粉和粉素含量的周期性变化. 这些对粉生物合成的分子洞察力为改进粉产品提供了潜力.

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