退:

Luyao Zhang1, Jing Zhao1, Fei Li2

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.

概括

粉的退化是食品质感的关键,受其精细结构的影响. 特定的乙氨基胺B链促进它,而较短的链抑制它,为粉利用提供了洞察力.