| 标题 |
Polyphenol-fortified extruded sweet potato starch vermicelli: Slow-releasing polyphenols is the main factor that reduces the starch digestibility |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Biological Macromolecules 作者:Yun Li; Liya Niu; Leiyan Wu; Dongming Li; Chao Sun; et al 出版日期:2023-10-21 |
| 求助人 | |
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(2025-6-4)