Influence of amylose content and oxidation level of potato starch onacetylation, granule structure and radicals' formation
Authors: Pietrzyk S., Fortuna T., Juszczak L., Dorota G., Bączkowicz M., Łabanowska M., Kurdziel M.
Published in: International Journal of Biological Macromolecules(), Wydawca:Elsevier
Publication type: article
Subject areas: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology; Materials Science
SJR best quartile: Q1