Interactions between phenolic compounds, amylolytic enzymes...

Current Opinion in Food Science 2020 / 02 Vol. 31

Interactions between phenolic compounds, amylolytic enzymes and starch: an updated overview

Giuberti, Gianluca, Rocchetti, Gabriele, Lucini, Luigi
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Volume:
31
Journal:
Current Opinion in Food Science
DOI:
10.1016/j.cofs.2020.04.003
Date:
February, 2020
File:
PDF, 3.94 MB
2020
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