Drying alters the phenolic constituents, antioxidant properties, α-amylase, and α-glucosidase inhibitory properties of Moringa (

Name: Drying alters the phenolic constituents, antioxidant properties, α-amylase, and α-glucosidase inhibitory properties of Moringa (
Author: Ademiluyi, Adedayo O

Drying alters the phenolic constituents, antioxidant properties, α-amylase, and α-glucosidase inhibitory properties of Moringa ( — المؤلف: Ademiluyi, Adedayo O — Food science & nutrition Nov 2018

المؤلف: Ademiluyi, Adedayo O
النشر: Food science & nutrition Nov 2018
الوصف: 2123-2133 p.