Preparation of resistant starch from lotus root by autoclaving and multi-enzyme hydrolysis: structural characteristics, physicochemical properties and anti-inflammatory activities
莲花
化学
水解
淀粉
抗性淀粉
酶
酶水解
食品科学
生物化学
植物
生物
作者
Qingyang Cheng,S. M. Jia,Chao Tang,Juan Kan,Chunlu Qian,Changhai Jin,Jun Liu,Liangjun Li