Interactions of flavonoids with α-amylase and starch slowing down its digestion.
作者： Umeo Takahama , Sachiko Hirota
DOI: 10.1039/C7FO01539A
关键词:
摘要: … of α-amylase activity by … starch digestion by flavonoids by forming starch–flavonoid complexes by hydrophobic interactions, and (iii) formation of starch not easily digested by α-amylase …
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