Comparative analysis of Hibiscus sabdariffa (roselle) hot and cold extracts in respect to their potential for α-glucosidase inhibition

标题
Comparative analysis of Hibiscus sabdariffa (roselle) hot and cold extracts in respect to their potential for α-glucosidase inhibition
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 250, Issue -, Pages 236-244
出版商
Elsevier BV
发表日期
2018-01-03
DOI
10.1016/j.foodchem.2018.01.020

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