المؤلفون: Lanqi Li, Jing Gao, Hui Si Audrey Koh, Weibiao Zhou

المصدر: Foods, Vol 12, Iss 1, p 30 (2022)

مصطلحات موضوعية: EGCG, glycemic reduction, bioaccessibility and bioavailability, starch digestion in vitro, molecular docking, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/1/30; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/e56618c89e674328959a3d7d8c19ee46

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المؤلفون: Li L; Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore., Gao J; Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore., Koh HSA; Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore., Zhou W; Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore.

المصدر: Foods (Basel, Switzerland) [Foods] 2022 Dec 21; Vol. 12 (1). Date of Electronic Publication: 2022 Dec 21.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE