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Rheological properties and effects of in vitro gastrointestinal digestion on functional components and antioxidant activities of cooked yam flour
There is dearth of documented information on rheological behavior, bioaccessibility and antioxidant potential of cooked yam flour (CY). This study was carried out to evaluate rheological properties and effects of in vitro gastrointestinal digestion (GID) on functional compositions and antioxidant ac...
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| 出版年: | Food Sci Biotechnol |
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| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer Singapore
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6595022/ https://ncbi.nlm.nih.gov/pubmed/31275699 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-00542-z |
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