Effect of whole green tea products including catechins, polysaccharides, and flavonols on the metabolism of added sugars-Reference-Cited by-同舟云学术

Effect of whole green tea products including catechins, polysaccharides, and flavonols on the metabolism of added sugars

Published:2021-06 Issue: Volume:41 Page:100936
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Lee Chan-Yang,Oh Jeong-Ho,Chung Jin-Oh^ORCID,Rha Chan-Su^ORCID,Park Mi-Young,Hong Yong-Deog,Kim Wan-Ki,Shim Soon-Mi^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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2. Research Progress on the Effect and Mechanism of Tea Products with Different Fermentation Degrees in Regulating Type 2 Diabetes Mellitus;Foods;2024-01-10

3. Lowering glycemic levels via gastrointestinal tract factors: the roles of dietary fiber, polyphenols, and their combination;Critical Reviews in Food Science and Nutrition;2023-11-15

4. Hepatoprotective Effect of Tea Composite Solid Beverage on Alcohol-Caused Rat Liver Injury;Foods;2023-11-14

5. Purification, characterization, and emulsification stability of high- and low-molecular-weight fractions of polysaccharide conjugates extracted from green tea;Food Hydrocolloids;2022-08