Lv2
128 积分 2024-01-30 加入
Starch–EGCG Complexes Improve Starch Fermentability, Acetate Production, and Alter Relations between Gut Microbiota and Starch Chain-Length Distributions
1小时前
已完结
Effect of anthocyanins on the in vitro fermentation of high-amylose starch
4天前
已完结
Effect of ultrahigh pressure on structural and physicochemical properties of rice and corn starch in complexes with apple polyphenols
14天前
已完结
Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean
1个月前
已完结
Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients
1个月前
已完结
皖公网安备34019202002308
