A carregar...
Effects of Three Types of Polymeric Proanthocyanidins on Physicochemical and In Vitro Digestive Properties of Potato Starch
The effects of three types of polymeric proanthocyanidins (PPC) with different degrees of polymerization (DP), namely PPC1 (DP = 6.39 ± 0.13), PPC2 (DP = 8.21 ± 0.76), and PPC3 (DP = 9.92 ± 0.21), on the physicochemical characteristics and in vitro starch digestibility of potato starch were studied....
Na minha lista:
| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8235072/ https://ncbi.nlm.nih.gov/pubmed/34208678 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061394 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|