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Synergistic interaction of Auricularia auricula-judae polysaccharide with yam starch: effects on physicochemical properties and in vitro starch digestibility
Thermal stable polysaccharides from Auricularia auricula-judae (AP) have unique molecularstructures and multiple bioactivities. The effects of AP on the physicochemical properties and in vitro starch digestibility of yam starch (YS) were studied. The addition of AP induced a significant increase in...
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| Yayımlandı: | Food Sci Biotechnol |
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| Asıl Yazarlar: | , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer Singapore
2018
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233405/ https://ncbi.nlm.nih.gov/pubmed/30483421 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0419-9 |
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