粉结构化和加工对粉食品中多的生物可访问性的影响:一篇综述

Monserrat Hernández-Bautista1, Tomy J Gutiérrez2, Juscelino Tovar3

  • 1Instituto Politécnico Nacional (IPN), Centro de Desarrollo de Productos Bióticos (CEPROBI), Yautepec, Morelos 62731, Mexico.

概括

粉和多的相互作用形成复合物,减少粉的消化和葡萄糖的吸收. 加工和多类型对这些相互作用及其对健康的影响具有关键影响.

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