Amylose content controls the V-type structural formation and in vitro digestibility of maize starch-resveratrol complexes and their effect on human gut microbiota
Deyi Yang, Qiyong Guo, Rui Li, Ling Chen, Bo Zheng
Topics & Concepts
AmyloseResveratrolIn vitroStarchChemistryFood scienceResistant starchBiochemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyGABA and Rice Research