Chemical characterization of the antioxidant and α-glucosidase inhibitory active fraction of Malus transitoria leaves

Author:

Lu Yongchang,Wang Xin,Wu Yong,Wang Zeyu,Zhou Na,Li Jinjie,Shang Xiaoya,Lin Pengcheng

Funder

Beijing Natural Science Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Distinct changes of metabolic profile and sensory quality during Qingzhuan tea processing revealed by LC-MS-based metabolomics;Cheng;Journal of Agricultural & Food Chemistry,2020

4. Tea: A new perspective on health benefits;da Silva Pinto;Food Research International,2013

5. Modulation of gastrointestinal digestion of beta-lactoglobulin and micellar casein following binding by (-)-epigallocatechin-3-gallate (EGCG) and green tea flavanols;Donmez;Food and Function,2020

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