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Cultivar Evaluation and Effect of Fermentation on Antioxidant Capacity and in Vitro Inhibition of α-Amylase and α-Glucosidase by Highbush Blueberry ( Vaccinium corombosum )
Johnson, Michelle H., Lucius, Anita, Meyer, Tessa, Gonzalez de Mejia, ElviraVolume:
59
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf201720z
Date:
August, 2011
File:
PDF, 1.25 MB
english, 2011