Synergistic effect of amyloglucosidase and resveratrol on reducing in vitro starch digestibility
Bread is a major dietary carbohydrate source, but its rapid starch digestion promotes a high glycemic index. Resveratrol (RSV), a plant polyphenol, and amyloglucosidase (AMG) can modify starch structure which could potentially alter the starch digestibility. This study examined whether the individua...
Na minha lista:
| Principais autores: | , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2026-03-01
|
| Colecção: | Journal of Functional Foods |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S175646462600037X |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|