Effect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- and α-glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storage
菊粉
食品科学
流变学
化学
蛋白水解酶
酶
生物化学
材料科学
复合材料
作者
Lata Ramchandran,Nagendra P. Shah
出处
期刊:Le Centre pour la Communication Scientifique Directe - HAL - Diderot日期:2009-01-01