Article Versions Notes

Xu J, Dai T, Chen J, He X, Shuai X, Liu C, Li T. Effects of Three Types of Polymeric Proanthocyanidins on Physicochemical and In Vitro Digestive Properties of Potato Starch. Foods. 2021; 10(6):1394. https://doi.org/10.3390/foods10061394

Xu, Jiahui, Taotao Dai, Jun Chen, Xuemei He, Xixiang Shuai, Chengmei Liu, and Ti Li. 2021. "Effects of Three Types of Polymeric Proanthocyanidins on Physicochemical and In Vitro Digestive Properties of Potato Starch" Foods 10, no. 6: 1394. https://doi.org/10.3390/foods10061394

Xu, J., Dai, T., Chen, J., He, X., Shuai, X., Liu, C., & Li, T. (2021). Effects of Three Types of Polymeric Proanthocyanidins on Physicochemical and In Vitro Digestive Properties of Potato Starch. Foods, 10(6), 1394. https://doi.org/10.3390/foods10061394