Effects of microbial fermentation from Jiangshui source on the multiscale structure, physicochemical properties, and digestive characteristics of quinoa starch

作者：GU Wen-jing, Yafeng Zhang, Yan Yin, Weibing Zhang, Yue Wang, Zhongming Zhang · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.118076 · 被引用次数：3 · 研究领域：Food composition and properties、Enzyme Production and Characterization、Phytase and its Applications