Blanching influences the phenolics composition, antioxidant activity, and inhibitory effect of Adansonia digitata leaves extract on α-amylase, α-glucosidase, and aldose reductase.
漂烫会影响猴面包树叶提取物的酚类成分、抗氧化活性以及对α-淀粉酶、α-葡萄糖苷酶和醛糖还原酶的抑制作用
期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.386
Irondi Emmanuel A, Akintunde Jacob K, Agboola Samson O, Boligon Aline A, Athayde Margareth L
