The effect of amylose content and level of oxidation on the structural changes of acetylated corn starch and generation of free radicals
Authors: Pietrzyk S., Fortuna T., Łabanowska M., Juszczak L., Gałkowska D., Bączkowicz M., Kurdziel M.
Published in: Food Chemistry
Publication type: article
Subject areas: Agricultural and Biological Sciences; Chemistry; Medicine
SJR best quartile: Q1