Tea polyphenols: Enzyme inhibition effect and starch digestibility
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
2. School of Life Science; Linyi University; Linyi P.R. China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201600195/fullpdf
Reference43 articles.
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3. Slowly and rapidly digestible starchy foods can elicit a similar glycemic response because of differential tissue glucose uptake in healthy men;Eelderink;Am. J. Clin. Nutr,2012
4. Slowly digestible starch-Its structure and health implications: A review;Lehmann;Trends. Food Sci. Technol,2007
5. Slow digestion property of native cereal starches;Zhang;Biomacromolecules,2006
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