HIGHLIGHTS
- who: Chuang Zhang et al. from the College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China have published the article: Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure, in the Journal: Foods 2022, 11, 3892. of /2022/
- what: This study provides some essential nutritional information and simulated digestion behaviours of the raw yam tubers which could be useful for consumers and industries when buying and processing yam tubers from the perspective of changes in the nutritional during digestion. This . . .
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