Article Versions Notes

Zhang Z, Tian J, Fang H, Zhang H, Kong X, Wu D, Zheng J, Liu D, Ye X, Chen S. Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins. Molecules. 2020; 25(5):1123. https://doi.org/10.3390/molecules25051123

Zhang, Zirui, Jinhu Tian, Haitian Fang, Huiling Zhang, Xiangli Kong, Dongmei Wu, Jiaqi Zheng, Donghong Liu, Xingqian Ye, and Shiguo Chen. 2020. "Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins" Molecules 25, no. 5: 1123. https://doi.org/10.3390/molecules25051123

Zhang, Z., Tian, J., Fang, H., Zhang, H., Kong, X., Wu, D., Zheng, J., Liu, D., Ye, X., & Chen, S. (2020). Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins. Molecules, 25(5), 1123. https://doi.org/10.3390/molecules25051123