A comprehensive review of the impact of anthocyanins from purple/black Rice on starch and protein digestibility, gut microbiota modulation, and their applications in food products

作者：Supaluck Kraithong, Yonghong Liu, Saranya Suwanangul, Papungkorn Sangsawad, Atiruj Theppawong, Nasuha Bunyameen · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143007 · 被引用次数：23 · 研究领域：GABA and Rice Research、Food composition and properties、Phytochemicals and Antioxidant Activities