Article Versions Notes

Pang X, Zhang D, Xue H, Yao D, Shen H, Mou B, Gu P, Zhou R, Meng F, Wu J, et al. Effects of Low Field Temperature on the Physicochemical Properties and Fine Structure Stability of High-Quality Rice Starch during the Grain Filling Stage. Foods. 2024; 13(19):3094. https://doi.org/10.3390/foods13193094

Pang, Xutong, Dongmeng Zhang, Haobo Xue, Dongping Yao, Hong Shen, Baohui Mou, Panqi Gu, Ruijuan Zhou, Fudie Meng, Jun Wu, and et al. 2024. "Effects of Low Field Temperature on the Physicochemical Properties and Fine Structure Stability of High-Quality Rice Starch during the Grain Filling Stage" Foods 13, no. 19: 3094. https://doi.org/10.3390/foods13193094

Pang, X., Zhang, D., Xue, H., Yao, D., Shen, H., Mou, B., Gu, P., Zhou, R., Meng, F., Wu, J., Lei, D., & Bai, B. (2024). Effects of Low Field Temperature on the Physicochemical Properties and Fine Structure Stability of High-Quality Rice Starch during the Grain Filling Stage. Foods, 13(19), 3094. https://doi.org/10.3390/foods13193094