Purple red rice bran anthocyanins reduce the digestibility of rice starch by forming V-type inclusion complexes
| Autor: | Zhang, Weidong, Zhu, Haibin, Rong, Liyuan, Chen, Yi, Yu, Qiang, Shen, Mingyue, Xie, Jianhua |
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| Zdroj: | In Food Research International April 2023 166 |
| Databáze: | ScienceDirect |
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