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Jun Han, Jirong Wu, Xin Liu +2
Food Production Processing and Nutrition
Food composition and properties
Abstract Starch,as the main source of carbohydrates in the diet, provides energy for various activities of the body. Different types and structures of starch lead to variations in digestion and...
Yumeng Li, Xiaoqin Luo, Feiwu Long +5
LWT
Biochemical Analysis and Sensing Techniques
Pediococcus species have been found as the dominant microorganism in a low temperature fermented Sichuan paocai, whereas their role in quality formation remains unclear. In this work, the chili...