Wang, Y.; Wang, M.; Jiang, W.; Li, S.; Liu, S.; Liu, M.; Lyu, M.; Wang, S.
Characteristics of Porous Starch from Lotus Seeds Using Dextranase: Protection and Sustained Release of Proanthocyanidins. Foods 2025, 14, 1050.
https://doi.org/10.3390/foods14061050
AMA Style
Wang Y, Wang M, Jiang W, Li S, Liu S, Liu M, Lyu M, Wang S.
Characteristics of Porous Starch from Lotus Seeds Using Dextranase: Protection and Sustained Release of Proanthocyanidins. Foods. 2025; 14(6):1050.
https://doi.org/10.3390/foods14061050
Chicago/Turabian Style
Wang, Yuying, Ming’ao Wang, Weihong Jiang, Siying Li, Siyu Liu, Mingwang Liu, Mingsheng Lyu, and Shujun Wang.
2025. "Characteristics of Porous Starch from Lotus Seeds Using Dextranase: Protection and Sustained Release of Proanthocyanidins" Foods 14, no. 6: 1050.
https://doi.org/10.3390/foods14061050
APA Style
Wang, Y., Wang, M., Jiang, W., Li, S., Liu, S., Liu, M., Lyu, M., & Wang, S.
(2025). Characteristics of Porous Starch from Lotus Seeds Using Dextranase: Protection and Sustained Release of Proanthocyanidins. Foods, 14(6), 1050.
https://doi.org/10.3390/foods14061050
