Ren, X.; Qin, M.; Zhang, M.; Zhang, Y.; Wang, Z.; Liang, S.
Highland Barley Polyphenol Delayed the In Vitro Digestibility of Starch and Amylose by Modifying Their Structural Properties. Nutrients 2022, 14, 3743.
https://doi.org/10.3390/nu14183743
AMA Style
Ren X, Qin M, Zhang M, Zhang Y, Wang Z, Liang S.
Highland Barley Polyphenol Delayed the In Vitro Digestibility of Starch and Amylose by Modifying Their Structural Properties. Nutrients. 2022; 14(18):3743.
https://doi.org/10.3390/nu14183743
Chicago/Turabian Style
Ren, Xin, Mengyuan Qin, Min Zhang, Yi Zhang, Zhenhua Wang, and Shan Liang.
2022. "Highland Barley Polyphenol Delayed the In Vitro Digestibility of Starch and Amylose by Modifying Their Structural Properties" Nutrients 14, no. 18: 3743.
https://doi.org/10.3390/nu14183743
APA Style
Ren, X., Qin, M., Zhang, M., Zhang, Y., Wang, Z., & Liang, S.
(2022). Highland Barley Polyphenol Delayed the In Vitro Digestibility of Starch and Amylose by Modifying Their Structural Properties. Nutrients, 14(18), 3743.
https://doi.org/10.3390/nu14183743