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Starch, gallic acid, their inclusion complex and their effects in diabetes and other diseases—A review
Starch is the most important energy‐providing component of food. It is useful for maintaining the structural and rheological consistency of food, ad thus, in turn, is responsible for maintaining the freshness of food. Polyphenols are present in plant products in huge amounts as secondary metabolites...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10084954/ https://www.ncbi.nlm.nih.gov/pubmed/37051339 http://dx.doi.org/10.1002/fsn3.3208 |