Proanthocyanidins from Chinese berry leaves modified the physicochemical properties and digestive characteristic of rice starch

作者：Yuxue Zheng, Jinhu Tian, Xiangli Kong, Dan Wu, Shiguo Chen, Donghong Liu, Xingqian Ye · 发表于：Food Chemistry · 年份：2020 · DOI：10.1016/j.foodchem.2020.127666 · 被引用次数：96 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Phytochemicals and Antioxidant Activities