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In vitro digestion and domestic cooking improved the total antioxidant activity and carbohydrate-digestive enzymes inhibitory potential of selected edible mushrooms
This study aimed to investigate the effect of in vitro digestion on the antioxidant activity and carbohydrate-digestive enzymes inhibitory potential of five edible mushrooms after subjected to four domestic cooking; namely, boiling, microwaving, steaming and pressure-cooking. The water extracts of r...
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| Опубликовано в: : | J Food Sci Technol |
|---|---|
| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2019
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6400758/ https://ncbi.nlm.nih.gov/pubmed/30906044 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3547-6 |
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