Proanthocyanidins from the kernel and shell of pecan (Carya illinoinensis): Average degree of polymerization and effects on carbohydrate, lipid, and peptide hydrolysis in a simulated human digestive system
Vazquez-Flores, A.A., Wong-Paz, J.E., Lerma-Herrera, M.A., Martinez-Gonzalez, A.I., Olivas-Aguirre, F.J., Aguilar, C.N., Wall-Medrano, A., Gonzalez-Aguilar, G.A., Alvarez-Parrilla, E., de la Rosa, L.A.
Published in Journal of functional foods (01.01.2017)
Published in Journal of functional foods (01.01.2017)
Get full text
Journal Article