Autor:	Benxi Wei, Qianqian Pu, Chunsen Wu, Jin Zou, Ke Shi, Baoguo Xu, Yongkun Ma
Rok vydání:	2021
Předmět:	Hot Temperature Structural Biology Viscosity Amylopectin Temperature Starch Ultrasonics General Medicine Amylose Molecular Biology Biochemistry
Zdroj:	International journal of biological macromolecules. 205
ISSN:	1879-0003
Popis:	In this study, amylopectin was ultrasonicated at different temperatures to explore its disruption process. Results showed a significant decrease in amylopectin M
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bd6d6552023e74568fc290c69ac804d https://pubmed.ncbi.nlm.nih.gov/35192904 Zobrazit plný text záznamu Full Text from ScienceDirect