Effects of Combined Plasma and Polyphenol Modification on Properties of Banana Starch
The purpose of this study was to explore the effect of treatment with dielectric barrier discharge (DBD) plasma followed by complexation with resveratrol on the physicochemical properties and digestibility of green banana starch. The results showed that DBD plasma treatment improved the complexation...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-02-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-005.pdf |