The interaction between banana polyphenols and starch improves the bioavailability of polyphenols after non-co-heating complexation
Yajuan Qin, Jingfeng Ran, Xiaoai Chen, Xuan Zhang, Yutong Zhang, Yutong Zhang, Fei Xu, Ke‐Xue Zhu, Cuiping Yi, Yanjun Zhang, Yanjun Zhang, Yanjun Zhang
Topics & Concepts
PolyphenolBioavailabilityChemistryFood scienceStarchFood chemistryOrganic chemistryAntioxidantBiologyGreen chemistryPharmacologyCatalysisIonic liquidFood composition and propertiesPhytochemicals and Antioxidant ActivitiesSensory Analysis and Statistical Methods