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Updated: Jul 10, 2025

Semi-Targeted Ultra-High-Performance Chromatography Coupled to Mass Spectrometry Analysis of Phenolic Metabolites in Plasma of Elderly Adults
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探索子耐药粉与粉-氨酸氨酸相互作用的挤压构造的营养特性和结构之间的关系

Xixi Zeng1, Houyu Kang1, Ling Chen1

  • 1School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.

Carbohydrate polymers
|November 20, 2023
PubMed
概括

热挤压处理用proanthocyanidins增强栗子粉结构,显著增加耐性粉 (RS) 和改善营养功能,如抗氧化和抗糖化活动.

关键词:
栗子粉是一种粉.我们的肠道微生物群.热挤出方式 热挤出方式营养评价 营养评价氨基氨基氨基酸是什么?

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