How do elevated atmosphere CO2 and temperature alter the physiochemical properties of starch granules and rice taste?

出版年份 2020 全文链接

标题

作者

关键词

CO, 2, Temperature, Starch granules, Cooked rice taste, Carbon synthetic enzymes, Ethylene

出版物

Volume -, Issue -, Pages 142592

出版商

Elsevier BV

发表日期

2020-09-30

DOI

10.1016/j.scitotenv.2020.142592

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