Tong, Da-Peng <br/><br/>
The enhanced inhibition of water extract of black tea under baking treatment on α-amylase and α-glucosidase.  [electronic resource] 

 -  International journal of biological macromolecules  Feb 2018 
 - 129-136 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1879-0003 
<br/><br/><label>Standard No.: </label>10.1016/j.ijbiomac.2017.08.152  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Camellia sinensis--chemistry<br/>Glycoside Hydrolase Inhibitors--chemistry<br/>Hydrophobic and Hydrophilic Interactions<br/>Plant Extracts--chemistry<br/>Polyphenols--chemistry<br/>Starch--chemistry<br/>Tea--chemistry<br/>alpha-Amylases--antagonists & inhibitors<br/>alpha-Glucosidases--chemistry