Dynamic changes of proton populations in potato flours during fermentation and their relationship with digestibility and functional properties
Shengxiang Gong(Shanghai Jiao Tong University), Zhengwu Wang(Jiangnan University), Wei Zhang(Shanghai Jiao Tong University), Wenhui Li(Ministry of Agriculture), Xinzhe Gu(Shanghai Jiao Tong University), Ying Yu(Chinese Academy of Sciences)
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