Preparation of α-amylase inhibitor without lectin activity from kidney bean and its effect on eGI of staple food

doi:10.13995/j.cnki.11-1802/ts.026521

WANG Yunji, LIU Liya, TONG Litao, LI Yan, QIAN Haifeng, ZHOU Sumei, WANG Li

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (13) : 112-118.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (13) : 112-118. DOI: 10.13995/j.cnki.11-1802/ts.026521

Preparation of α-amylase inhibitor without lectin activity from kidney bean and its effect on eGI of staple food

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(13): 112-118 https://doi.org/10.13995/j.cnki.11-1802/ts.026521

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Received	Revised	Published
2020-12-23	2021-01-06	2021-07-15
Issue Date
2021-08-02

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