Effects of Boiling and Steaming on the Carbohydrates of Sweet Corn-Reference-Cited by-同舟云学术

Effects of Boiling and Steaming on the Carbohydrates of Sweet Corn

Published:2022-05-04 Issue:5 Volume:2 Page:951-960
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Zhang Wenxia¹²,Zhu Baojie¹²,Childs Holly³,Whent Monica,Yu Liangli³^ORCID,Pehrsson Pamela R.,Zhao Jing¹²,Wu Xianli^ORCID,Li Shaoping¹²

Affiliation:

1. Joint Laboratory of Chinese Herbal Glycoengineering and Testing Technology, University of Macau & National Glycoengineering Research Center, Macao SAR 999078, China

2. State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao SAR 999078, China

3. Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States

Funder

Guangdong Province Introduction of Innovative R&D Team

Universidade de Macau

Science and Technology Development Fund

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00103

Reference53 articles.

1. Sweet Corn and Corn-Based Sweeteners

2. Sweet Corn Research around the World 2015–2020

3. Macronutrients in Corn and Human Nutrition

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