reference/10890598

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/10890598

Outgoing Links

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contentType	Journal Article
issn	0308-8146
pageRange	130022-
publicationName	Food Chemistry
startingPage	130022
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bibliographicCitation	Ma F, Li X, Ren Z, Särkkä-Tirkkonen M, Zhang Y, Zhao D, Liu X. Effects of concentrations, temperature, pH and co-solutes on the rheological properties of mucilage from Dioscorea opposita Thunb. and its antioxidant activity. Food Chem. 2021 Oct 30;360():130022. doi: 10.1016/j.foodchem.2021.130022. PMID: 33984568.
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date	2021-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://doi.org/10.1016/j.foodchem.2021.130022 https://pubmed.ncbi.nlm.nih.gov/33984568
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language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Effects of concentrations, temperature, pH and co-solutes on the rheological properties of mucilage from Dioscorea opposita Thunb. and its antioxidant activity
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Total number of triples: 47.