Favored CH-π interaction between enzymatically modified high amylose starch and resveratrol improves digestion resistance
| Autor: | Qiu, Zhipeng, Li, Rui, Chen, Jin, Chen, Ling, Xie, Fengwei |
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| Zdroj: | In Food Hydrocolloids September 2024 154 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect