Article Versions Notes

Lu Y, Hao W, Zhang X, Zhao Y, Xu Y, Luo J, Liu Q, Liu Q, Wang L, Zhang C. Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours. Foods. 2021; 10(8):1721. https://doi.org/10.3390/foods10081721

Lu, Yan, Weizhuo Hao, Xiaomin Zhang, Yue Zhao, Yang Xu, Jixun Luo, Qing Liu, Qiaoquan Liu, Li Wang, and Changquan Zhang. 2021. "Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours" Foods 10, no. 8: 1721. https://doi.org/10.3390/foods10081721

Lu, Y., Hao, W., Zhang, X., Zhao, Y., Xu, Y., Luo, J., Liu, Q., Liu, Q., Wang, L., & Zhang, C. (2021). Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours. Foods, 10(8), 1721. https://doi.org/10.3390/foods10081721