Inhibitory Effect of Ascorbic Acid on <i>in vitro</i> Enzymatic Digestion of Raw and Cooked Starches.

Guo, Jiayue; Gutierrez, Alyssa; Tan, Libo; Kong, Lingyan

Inhibitory Effect of Ascorbic Acid on in vitro Enzymatic Digestion of Raw and Cooked Starches.

Guo, Jiayue; Gutierrez, Alyssa; Tan, Libo; Kong, Lingyan.

Afiliación

Guo J; Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL, United States.
Gutierrez A; Department of Biological Sciences, The University of Alabama, Tuscaloosa, AL, United States.
Tan L; Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL, United States.
Kong L; Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL, United States.

Front Nutr ; 8: 758367, 2021.

Article en En | MEDLINE | ID: mdl-34901111

Palabras clave

ascorbic acid; cooking; high amylose maize starch; potato starch; simulated in vitro digestion

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Front Nutr Año: 2021 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Suiza

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