Recent developments in enzymatic preparation, physicochemical properties, bioactivity, and application of resistant starch type III from staple food grains

已完结 10 由 kevin 发布于 2026/8/10 9:22:08

DOI:10.1016/j.ijbiomac.2024.135521
作者：Haoyu Si ,?Fan Xie ,?Ruifang Yang ,?Wei Gu ,?Songheng Wu ,?Jing Zhang ,?Yi Zhang ,?Yongjin Qiao
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Resistant starch (RS) was classified into five types and referred to the starch that cannot be digested and absorbed by the small intestine of healthy human beings. Among them, RS3 has recei

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