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Alteration of starch hydrolyzing enzyme inhibitory properties, antioxidant activities, and phenolic profile of clove buds (Syzygium aromaticum L.) by cooking duration
This study assessed the effect of cooking duration on starch hydrolyzing enzyme (α‐amylase and α‐glucosidase) activities, antioxidant (1,1‐diphenyl‐2 picrylhydrazyl [DPPH*], hydroxyl [OH*] radicals scavenging abilities and reducing power) properties, and phenolic profile of clove buds. Clove buds (r...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4779486/ https://ncbi.nlm.nih.gov/pubmed/27004114 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.284 |
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