Incorporated α-amylase and starch in an edible chitosan–procyanidin complex film increased the release amount of procyanidins
Dongliang Zhang(Shandong University of Technology), LI Hong-jun(Shandong University of Technology), Shanfeng Chen(Shandong University of Technology), Jinhuan Zong(Shandong University of Technology), Chengye Ma(Shandong University of Technology), Lijun Jiang(Hebei Medical University)
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