Huang, Z.; Li, Y.; Guo, T.; Xu, L.; Yuan, J.; Li, Z.; Yi, C.
The Physicochemical Properties and Structure of Mung Bean Starch Fermented by Lactobacillus plantarum. Foods 2024, 13, 3409.
https://doi.org/10.3390/foods13213409
AMA Style
Huang Z, Li Y, Guo T, Xu L, Yuan J, Li Z, Yi C.
The Physicochemical Properties and Structure of Mung Bean Starch Fermented by Lactobacillus plantarum. Foods. 2024; 13(21):3409.
https://doi.org/10.3390/foods13213409
Chicago/Turabian Style
Huang, Zhen, Yisi Li, Tian Guo, Li Xu, Jieyao Yuan, Zuyin Li, and Cuiping Yi.
2024. "The Physicochemical Properties and Structure of Mung Bean Starch Fermented by Lactobacillus plantarum" Foods 13, no. 21: 3409.
https://doi.org/10.3390/foods13213409
APA Style
Huang, Z., Li, Y., Guo, T., Xu, L., Yuan, J., Li, Z., & Yi, C.
(2024). The Physicochemical Properties and Structure of Mung Bean Starch Fermented by Lactobacillus plantarum. Foods, 13(21), 3409.
https://doi.org/10.3390/foods13213409