The mechanism of thermal activated radical formation in potato starch studied by electron paramagnetic resonance and Raman spectroscopies

标题
The mechanism of thermal activated radical formation in potato starch studied by electron paramagnetic resonance and Raman spectroscopies
作者
关键词
-
出版物
CARBOHYDRATE POLYMERS
Volume 91, Issue 1, Pages 339-347
出版商
Elsevier BV
发表日期
2012-08-20
DOI
10.1016/j.carbpol.2012.08.039

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