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Updated: Sep 19, 2025

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工程玉米面粉与脂肪酸:结构修改和糖尿病管理的影响

Yumeng Yang1,2,3, Songyi Lin1,2,3,4, Xinqi Du1,2,3

  • 1SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, PR China. tytgm126@163.com.

Food & function
|June 4, 2025
PubMed
概括

用酸 (SO) 修改性玉米面粉 (WC) 从物理上降低了粉的消化能力和葡萄糖指数. 这种功能性食品成分,WCO,改善了小鼠的II型糖尿病症状和肠道微生物群.

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