Effects of fatty acid chain length on structure and in vitro enzymatic digestibility of type 5 resistant starch

Renbing Qin, Jiaming Zhu,Guanglei Li,Jie Zeng,Yangyang Sun,Fengjuan Xiang

International Journal of Food Science & Technology（2023）

Cited 0|Views14
No score
Key words
eGI,fatty acid,in vitro digestibility,RS5,structure
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined