Mechanisms of starchy foods glycemic index reduction under different means and their impacts on food sensory qualities: A review

作者：Yujie Zhang, Xingyu Mei, Wenqing Li, Yuxing Pan, Huan Cheng, Shiguo Chen, Xingqian Ye, Jianle Chen · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142351 · 被引用次数：11 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Phytoestrogen effects and research