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1 Ergebnisse
1
Favored CH-π interaction between enzymatically modified hig..:
Qiu, Zhipeng
;
Li, Rui
;
Chen, Jin
..
Food Hydrocolloids. 154 (2024) - p. 110137 , 2024
Link:
https://doi.org/10.1016/j.foodhyd.2024.110137
RT Journal T1
Favored CH-π interaction between enzymatically modified high amylose starch and resveratrol improves digestion resistance
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2024.110137&Exemplar=1&LAN=DE A1 Qiu, Zhipeng A1 Li, Rui A1 Chen, Jin A1 Chen, Ling A1 Xie, Fengwei PB Elsevier BV YR 2024 SN 0268-005X JF Food Hydrocolloids VO 154 SP 110137 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2024.110137 DO https://doi.org/10.1016/j.foodhyd.2024.110137 SF ELIB - SuUB Bremen
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