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A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
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The interaction between starch and phenolic acids: effects on starch physicochemical properties, digestibility and

Faying Zheng1, Feiyue Ren1, Xuchun Zhu1

  • 1Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China. liuhz0700@btbu.edu.cn.

Food & Function
|May 9, 2025
PubMed

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