Structural diversity of tea phenolics modulates physicochemical properties and digestibility of wheat starch: Insights into gallic acid group-dependent interactions
Lin Chen, Yijia Chen, Luhua Tu, Anan Xu, Yueling Zhao, Qun Ye, Yuefei Wang, Ping Xu
Topics & Concepts
Gallic acidChemistryFood scienceStarchGroup (periodic table)Organic chemistryBotanyAntioxidantBiologyFood composition and propertiesTea Polyphenols and EffectsProteins in Food Systems