Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans
与通过控制发酵和烘焙相同原料可可豆的不同方法制备的可可中的黄烷醇或总多酚浓度相比，黄烷醇聚合是 α-葡萄糖苷酶抑制活性的更佳预测指标
期刊:Antioxidants
影响因子:
doi:10.3390/antiox8120635
Kathryn C Racine, Brian D Wiersema, Laura E Griffin, Lauren A Essenmacher, Andrew H Lee, Helene Hopfer, Joshua D Lambert, Amanda C Stewart, Andrew P Neilson
