Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake

S Liu, Z Ai, F Qu, Y Chen, D Ni - Food Chemistry, 2017 - Elsevier
The objective of the present study was to evaluate the effect of steeping temperature on the
biological activities of green tea, including the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical …
被引用次数：80 相关文章

Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake

S Liu, Z Ai, F Qu, Y Chen, D Ni - Food Chemistry, 2017 - infona.pl
The objective of the present study was to evaluate the effect of steeping temperature on the
biological activities of green tea, including the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical …

Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake

S Liu, Z Ai, F Qu, Y Chen, D Ni - Food chemistry, 2017 - pubmed.ncbi.nlm.nih.gov
The objective of the present study was to evaluate the effect of steeping temperature on the
biological activities of green tea, including the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical …

Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake.

S Liu, Z Ai, F Qu, Y Chen, D Ni - Food Chemistry, 2017 - europepmc.org
The objective of the present study was to evaluate the effect of steeping temperature on the
biological activities of green tea, including the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical …

[引用][C] Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake

S Liu, Z Ai, F Qu, Y Chen, D Ni - 2017