Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure.

Zhang, Chuang; Ketnawa, Sunantha; Thuengtung, Sukanya; Cai, Yidi; Qin, Wei; Ogawa, Yukiharu

Zhang, Chuang; Ketnawa, Sunantha; Thuengtung, Sukanya; Cai, Yidi; Qin, Wei; Ogawa, Yukiharu.

Afiliación

Zhang C; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Ketnawa S; Graduate School of Horticulture, Chiba University, Chiba 271-8510, Japan.
Thuengtung S; Graduate School of Horticulture, Chiba University, Chiba 271-8510, Japan.
Cai Y; Graduate School of Horticulture, Chiba University, Chiba 271-8510, Japan.
Qin W; Graduate School of Horticulture, Chiba University, Chiba 271-8510, Japan.
Ogawa Y; Graduate School of Horticulture, Chiba University, Chiba 271-8510, Japan.

Foods ; 11(23)2022 Dec 02.

Article en En | MEDLINE | ID: mdl-36496700

Palabras clave

digestive characteristics; in vitro digestion; raw yam; tororo

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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