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Updated: May 11, 2026

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通过不同的加工方法制备的莲花种子粉-EGCG复合物的动态体外消化特征的比较研究

Wenjing Chen1, Ru Jia1, Lu Liu1

  • 1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China.

Food chemistry
|June 1, 2024
PubMed
概括

处理方法显著影响莲花种子粉-甲基酸盐 (EGCG) 复杂消化. 高压微流体化产生了更耐酶的复合物,为功能性食品开发提供了洞察力.

关键词:
不同的物理加工方法.动态体外消化过程中的消化.粉的水解速度是多少莲花种子粉EGCG复合物EGCG复合物

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