Digestibility and supramolecular structural changes of maize starch by non-covalent interactions with gallic acid.

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Digestibility and supramolecular structural changes of maize starch by non-covalent interactions with gallic acid.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年學術文章

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2017年學術文章

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Digestibility and supramolecul ...... interactions with gallic acid.

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Digestibility and supramolecul ...... interactions with gallic acid.

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Digestibility and supramolecul ...... interactions with gallic acid.

@en

Digestibility and supramolecul ...... interactions with gallic acid.

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Digestibility and supramolecul ...... interactions with gallic acid.

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Digestibility and supramolecul ...... interactions with gallic acid.

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P1476

Digestibility and supramolecul ...... interactions with gallic acid

@en

P2093

Chengdeng Chi

http://www.w3.org/2001/XMLSchema#string

Lin Li

http://www.w3.org/2001/XMLSchema#string

Ling Chen

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Yiping Zhang

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Zhijiang Wang

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P2860

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Black tea: chemical analysis and stability.

Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods.

Resistant starch in food: a review.

Biological activity of a gallic acid-gelatin conjugate.

Structure-activity relationship analysis of antioxidant ability and neuroprotective effect of gallic acid derivatives.

Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin, and gallic acid.

Understanding the structure and digestibility of heat-moisture treated starch.

P304

720-730

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P31

scholarly article

P356

10.1039/C6FO01468B

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P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P50

Xiaoxi Li

P577

2017-02-01T00:00:00Z

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P698

28106222

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