Effect of lactobacteria fermentation on structure and physicochemical properties of Chinese yam starch (Dioscorea opposita Thunb.)

作者：Meijuan Xu, Jian Zou, Xiaodong Zhao, Yongting Feng, Ruoyu Duan, Bao Yang · 发表于：Food Chemistry · 年份：2022 · DOI：10.1016/j.foodchem.2022.132873 · 被引用次数：48 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Polysaccharides Composition and Applications