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Drying alters the phenolic constituents, antioxidant properties, α‐amylase, and α‐glucosidase inhibitory properties of Moringa (Moringa oleifera) leaf
Moringa oleifera leaf is a popular green leafy vegetable which has found its usefulness in the preparation of traditional stews and soups. Like most green leafy vegetable which are not around year‐round, the leaf is usually dried and pulverized for storage and easier handling, and despite the popula...
Kaydedildi:
| Yayımlandı: | Food Sci Nutr |
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| Asıl Yazarlar: | , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
John Wiley and Sons Inc.
2018
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6261129/ https://ncbi.nlm.nih.gov/pubmed/30510713 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.770 |
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