טוען...
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...
שמור ב:
| הוצא לאור ב: | Food Sci Nutr |
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| Main Authors: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
John Wiley and Sons Inc.
2015
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| נושאים: | |
| גישה מקוונת: | 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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