Proanthocyanidins from the kernel and shell of pecan (Carya illinoinensis): Average degree of polymerization and effects on carbohydrate, lipid, and peptide hydrolysis in a simulated human digestive system

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Title
Proanthocyanidins from the kernel and shell of pecan (Carya illinoinensis): Average degree of polymerization and effects on carbohydrate, lipid, and peptide hydrolysis in a simulated human digestive system
Authors
Keywords
Tree nuts, Polyphenols, Amylase, Lipase, Trypsin
Journal
Journal of Functional Foods
Volume 28, Issue -, Pages 227-234
Publisher
Elsevier BV
Online
2016-11-28
DOI
10.1016/j.jff.2016.11.003

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