Liu, C.; Miao, Y.; Zhou, W.; Ma, Y.; Guo, W.; Li, A.
Impact of Thermal Processing on the Structure, Antioxidant Properties and Hypoglycemic Activities of Sweet Potato Polysaccharides. Foods 2024, 13, 3082.
https://doi.org/10.3390/foods13193082
AMA Style
Liu C, Miao Y, Zhou W, Ma Y, Guo W, Li A.
Impact of Thermal Processing on the Structure, Antioxidant Properties and Hypoglycemic Activities of Sweet Potato Polysaccharides. Foods. 2024; 13(19):3082.
https://doi.org/10.3390/foods13193082
Chicago/Turabian Style
Liu, Chuan, Yu Miao, Wenjia Zhou, Yiming Ma, Wenkui Guo, and Aili Li.
2024. "Impact of Thermal Processing on the Structure, Antioxidant Properties and Hypoglycemic Activities of Sweet Potato Polysaccharides" Foods 13, no. 19: 3082.
https://doi.org/10.3390/foods13193082
APA Style
Liu, C., Miao, Y., Zhou, W., Ma, Y., Guo, W., & Li, A.
(2024). Impact of Thermal Processing on the Structure, Antioxidant Properties and Hypoglycemic Activities of Sweet Potato Polysaccharides. Foods, 13(19), 3082.
https://doi.org/10.3390/foods13193082