Resistant Starch Type 5 Formation by High Amylopectin Starch-Lipid Interaction.
高支链淀粉与脂质相互作用形成抗性淀粉5型
期刊:Foods
影响因子:5.1
doi:10.3390/foods13233888
Castro-Campos Fernanda G, Esquivel-Fajardo Edgar A, Morales-Sánchez Eduardo, RodrÃguez-GarcÃa Mario E, Barron-Garcia Oscar Yael, Ramirez-Gutierrez Cristian Felipe, Loarca-Piña Guadalupe, Gaytán-MartÃnez Marcela
