Effects of Sorghum ( Sorghum bicolor (L.) Moench) Tannins on α-Amylase Activity and in Vitro Digestibility of Starch in Raw and Processed Flours
Mkandawire, Nyambe L., Kaufman, Rhett C., Bean, Scott R., Weller, Curtis L., Jackson, David S., Rose, Devin J.Том:
61
Мова:
english
Журнал:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf400464j
Date:
May, 2013
Файл:
PDF, 374 KB
english, 2013