首页|期刊导航|食品科学与人类健康（英文）|Methods of preparation,structural characteristics of resistant starch and its relation to human health:a review
食品科学与人类健康（英文）2026，Vol.15Issue(4)：1503-1519,17.DOI:10.26599/FSHW.2024.9250432
Methods of preparation,structural characteristics of resistant starch and its relation to human health:a review
Methods of preparation,structural characteristics of resistant starch and its relation to human health:a review
摘要
关键词
Resistant starch/Preparation methods/Characterization/Function/Human healthKey words
Resistant starch/Preparation methods/Characterization/Function/Human health引用本文复制引用
Weiyi Zhang,Yang Yang,Chunmin Ma,Bing Wang,Xiaofei Liu,Yan Wang,Xin Bian,Guang Zhang,Na Zhang..Methods of preparation,structural characteristics of resistant starch and its relation to human health:a review[J].食品科学与人类健康（英文）,2026,15(4):1503-1519,17.基金项目
The research study was financially supported by the National Key Research and Development Program of China(2023YFD2100803),the National Natural Science Foundation of China(32372387),the Science and Technology Major Project of Heilongjiang China(2021ZX12B07),Collaborative Innovation Achievement Project of"Double First-class"Disciplines in Heilongjiang Province(LJGXCG202080 （2023YFD2100803）
LJGXCG202083). （）
