In vitro antioxidant potential and inhibitory effect of hydro-ethanolic extract from African black velvet tamarind (Dialium indium) pulp on type 2 diabetes linked enzymes-Reference-Cited by-同舟云学术

In vitro antioxidant potential and inhibitory effect of hydro-ethanolic extract from African black velvet tamarind (Dialium indium) pulp on type 2 diabetes linked enzymes

Published:2018-04-24 Issue:1 Volume:12 Page:
ISSN:1337-0960
Container-title:Potravinarstvo
language:
Short-container-title:Potr.

Author:

Afolabi Olakunle Bamikole,Oloyede Omotade Ibidun,Ojo Abiodun Ayodele,Onansanya Amos Adeyinka,Agunbiade Shadrach Oludare,Ajiboye Bashir Olaitan,Johnson Jonathan,Peters Omolara Abosede

Publisher

HACCP Consulting

Subject

Food Science

Link

http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/911/pdf

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4. Effect of stevia, xylitol, and corn syrup in the development of velvet tamarind (Dialium indum L.) chewy candy;Food Chemistry;2021-08

5. Calotropis procera: UHPLC-QTOF-MS/MS based profiling of bioactives, antioxidant and anti-diabetic potential of leaf extracts and an insight into molecular docking;Journal of Food Measurement and Characterization;2019-08-14