Nitrogen-regulated amylose structure and complexation during post-ripening: A key to improving rice cooking and eating quality

作者：Zongkui Chen, Xinrui Li, Xinrui Li, Wenqi Yuan, Yue Huang, Jiayue Wang, Xiangyu Xu, Xiaomeng Shen, Xuanjun Guo, Ziyou Yu, Zhiyuan Yang, Yongjian Sun, Jun Ma, Xiafei Li, Xiafei Li · 发表于：Carbohydrate Polymers · 年份：2025 · DOI：10.1016/j.carbpol.2025.124197 · 被引用次数：7 · 研究领域：Food composition and properties、GABA and Rice Research、Aluminum toxicity and tolerance in plants and animals