Physicochemical properties, antioxidant activity and inhibition of α-glucosidase of a novel fermented pepper (Capsiccum annuumL.) leaves-based vinegar-Reference-Cited by-同舟云学术

Physicochemical properties, antioxidant activity and inhibition of α-glucosidase of a novel fermented pepper (Capsiccum annuumL.) leaves-based vinegar

Published:2014-05-15 Issue:11 Volume:49 Page:2491-2498
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Song Young-Ran¹,Shin Nam-Sik²,Baik Sang-Ho¹

Affiliation:

1. Department of Food Science and Human Nutrition; and Fermented Food Research Center; Chonbuk National University; Jeonju 561-756 Korea

2. Nimmaeulmindlele Co.; Imsil 566-832 Korea

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference39 articles.

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4. α-Glucosidase inhibitors prevent diet-induced increases in intestinal sugar transport in diabetic mice;Casirola;Metabolism,2006

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