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Effects of Grape Seed Proanthocyanidins and Malic Acid on Digestive Characteristics of Starch in Bread

Xinguang Qin1, Qinyue Zhu1, Guanxi Li1

  • 1College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Foods (Basel, Switzerland)
|January 10, 2026
PubMed

Keywords:
breadgrape seed proanthocyanidinsmalic acidstarch digestibilityα-amylase inhibition

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