Slow starch digestion in the rice cooked with adzuki bean: contribution of procyanidins and the oxidation products.
Bibliographic Information
- Title
- Slow starch digestion in the rice cooked with adzuki bean: contribution of procyanidins and the oxidation products.
- Author
- Takahama, U., Hirota, S., and Yanase, E.
Journal
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- Food Res. Internatl.
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Food Res. Internatl. 119 2172-2179, 2019
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Details 詳細情報について
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- CRID
- 1010003825507984513
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- Article Type
- journal article
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- Data Source
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- KAKEN