Effect on in vitro starch digestibility of Mexican blue maize anthocyanins

Published 2016 View Full Article

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Title
Effect on in vitro starch digestibility of Mexican blue maize anthocyanins
Authors
Keywords
Blue maize, Anthocyanins, In vitro, starch digestibility, Resistant starch
Journal
FOOD CHEMISTRY
Volume 211, Issue -, Pages 281-284
Publisher
Elsevier BV
Online
2016-05-06
DOI
10.1016/j.foodchem.2016.05.024

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