| 标题 |
The interaction between banana polyphenols and starch improves the bioavailability of polyphenols after non-co-heating complexation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Yajuan Qin; Jingfeng Ran; Xiaoai Chen; Xuan Zhang; Yutong Zhang; et al 出版日期:2025-01-24 |
| 求助人 | |
| 下载 |
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(2025-6-4)