Extraction process, physicochemical properties, and digestive performance of red yeast rice starch.

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第一作者： Mengting,Bai

第一单位： State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu, China.

作者： Mengting,Bai ^[1] ; Kai,Liu ^[2] ; Yulin,Wang ^[1] ; Shuguang,Hou ^[2] ; Xiaofang,Li ^[1] ; Jia,Luo ^[2]

作者单位： State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu, China. ^[1] School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China. ^[2]

关键词 glycemic index physicochemical property red yeast rice solid‐state fermentation starch

主题词淀粉(Starch);支链淀粉(Amylopectin);水解作用(Hydrolysis);生物制品(Biological Products)

DOI 10.1002/bab.2546

PMID 38128959

发布时间 2024-04-11

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准确一般字义偏差语意偏离译文作用小提交