Effect of phosphorylation of the maize starch on thermal generation of stable and short-living radicals - Publication - Bridge of Knowledge

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Effect of phosphorylation of the maize starch on thermal generation of stable and short-living radicals

Abstract

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Authors (9)

  • Photo of Ewa Bidzińska

    Ewa Bidzińska

  • Photo of Wioletta Błaszczak

    Wioletta Błaszczak

  • Photo of Krystyna Dyrek

    Krystyna Dyrek

  • Photo of Józef Fornal

    Józef Fornal

  • Photo of dr hab. prof. UJ Krzysztof Kruczała

    Krzysztof Kruczała dr hab. prof. UJ

  • Photo of Marek Michalec

    Marek Michalec

  • Photo of Robert Rozwora

    Robert Rozwora

  • Photo of Jadwiga Szczygieł

    Jadwiga Szczygieł

  • Photo of Elżbieta Wenda

    Elżbieta Wenda

Cite as

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Details

Category:
Magazine publication
Type:
Magazine publication
Published in:
Starch - Stärke no. 64, edition 9, pages 729 - 739,
ISSN: 0038-9056
ISSN:
00389056
Publication year:
2012
DOI:
Digital Object Identifier (open in new tab) 10.1002/star.201100206
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