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期刊名称

lwt-food science and technology(1)

关键词

polymeric proanthocyanidin; starch; gelatinization; retrogradation; digestion(1)

作者

Xu, Jiahui AND Li, Xin AND Chen, Jun AND Liu, Chengmei AND Li, Ti AND Dai, Taotao AND Dai, Taotao(0)

机构

guangxi acad agr sci, agrofood sci & technol res inst, nanning 530007, peoples r china(1)
guangxi key lab fruits & vegetables storage proc, nanning, peoples r china(1)
nanchang univ, state key lab food sci & technol, nanchang 330047, jiangxi, peoples r china(1)

年份

2021(1)

科研产出

条件:

资源类型: 外文期刊

作者:Xu, Jiahui(精确检索)

作者:Li, Xin(精确检索)

作者:Chen, Jun(精确检索)

作者:Liu, Chengmei(精确检索)

作者:Li, Ti(精确检索)

作者:Dai, Taotao(精确检索)

排序方式：

1Effect of polymeric proanthocyanidin on the physicochemical and in vitro digestive properties of different starches

作者： Xu, Jiahui; Li, Xin; Chen, Jun; Liu, Chengmei; Li, Ti; Dai, Taotao; Dai, Taotao; SCI

机构： Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China; Guangxi Acad Agr Sci, Agrofood Sci & Technol Res Inst, Nanning 530007, Peoples R China; Guangxi Key Lab Fruits & Vegetables Storage Proc, Nanning, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Polymeric proanthocyanidin; Starch; Gelatinization; Retrogradation; Digestion

年份：2021