大豆皮花青素的生物可及性和抗氧化活性:osa改性淀粉浓度的影响

{"title":"大豆皮花青素的生物可及性和抗氧化活性:osa改性淀粉浓度的影响","authors":"Michele Amendoeira Giaconia, Marcelo Assis, Milena da Silva Moura, Matheus Boeira Braga, Anna Rafaela Cavalcante Braga","doi":"10.48130/fmr-0023-0033","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"130 11 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Bioaccessibility and antioxidant activity of anthocyanins from jaboticaba skins: the influence of OSA-modified starch concentration\",\"authors\":\"Michele Amendoeira Giaconia, Marcelo Assis, Milena da Silva Moura, Matheus Boeira Braga, Anna Rafaela Cavalcante Braga\",\"doi\":\"10.48130/fmr-0023-0033\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12392,\"journal\":{\"name\":\"Food Materials Research\",\"volume\":\"130 11 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Materials Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.48130/fmr-0023-0033\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Materials Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.48130/fmr-0023-0033","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}