Structural basis for the low digestibility of starches recrystallized from side chains of amylopectin modified by amylosucrase to different chain lengths
Structural basis for the low digestibility of starches recrystallized from side chains of amylopectin modified by amylosucrase to different chain lengths
作者
关键词
enzymatic modification, in vitro, digestion, retrograded starch, semi-crystalline structure
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