Zhang, C.; Ketnawa, S.; Thuengtung, S.; Cai, Y.; Qin, W.; Ogawa, Y.
Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure. Foods 2022, 11, 3892.
https://doi.org/10.3390/foods11233892
AMA Style
Zhang C, Ketnawa S, Thuengtung S, Cai Y, Qin W, Ogawa Y.
Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure. Foods. 2022; 11(23):3892.
https://doi.org/10.3390/foods11233892
Chicago/Turabian Style
Zhang, Chuang, Sunantha Ketnawa, Sukanya Thuengtung, Yidi Cai, Wei Qin, and Yukiharu Ogawa.
2022. "Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure" Foods 11, no. 23: 3892.
https://doi.org/10.3390/foods11233892
APA Style
Zhang, C., Ketnawa, S., Thuengtung, S., Cai, Y., Qin, W., & Ogawa, Y.
(2022). Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure. Foods, 11(23), 3892.
https://doi.org/10.3390/foods11233892
