Article Versions Notes

Zhang C, Wu C-Y, Qian S-Q, Zhang Y-Y, Liu Y-L, Li X-Y, Wang S-Y, Qian J-Y. Critical Melting–Freezing Pretreatment Enhances Enzymatic Hydrolysis for Porous Starch Preparation: Role of Partial Structural Weakening and Surface Modification. Foods. 2025; 14(17):2984. https://doi.org/10.3390/foods14172984

Zhang, Chen, Chu-Yun Wu, Shi-Qi Qian, Yu-Yan Zhang, Ya-Li Liu, Xin-Yu Li, Shi-Yi Wang, and Jian-Ya Qian. 2025. "Critical Melting–Freezing Pretreatment Enhances Enzymatic Hydrolysis for Porous Starch Preparation: Role of Partial Structural Weakening and Surface Modification" Foods 14, no. 17: 2984. https://doi.org/10.3390/foods14172984

Zhang, C., Wu, C.-Y., Qian, S.-Q., Zhang, Y.-Y., Liu, Y.-L., Li, X.-Y., Wang, S.-Y., & Qian, J.-Y. (2025). Critical Melting–Freezing Pretreatment Enhances Enzymatic Hydrolysis for Porous Starch Preparation: Role of Partial Structural Weakening and Surface Modification. Foods, 14(17), 2984. https://doi.org/10.3390/foods14172984