Gallic acid-fortified buckwheat Wantuo: characteristics of in vitro starch digestibility, antioxidant and eating quality
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05614-x.pdf
Reference30 articles.
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3. Amoako D, Awika JM (2016) Polyphenol interaction with food carbohydrates and consequences on availability of dietary glucose. Curr Opin Food Sci 8:14–18. https://doi.org/10.1016/j.cofs.2016.01.010
4. Božič M, Gorgieva S, Kokol V (2012) Laccase-mediated functionalization of chitosan by caffeic and gallic acids for modulating antioxidant and antimicrobial properties. Carbohydr Polym 87:2388–2398. https://doi.org/10.1016/j.carbpol.2011.11.006
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