Green tea catechins reduced the glycaemic potential of...

Food Chemistry 2015 / 08 Vol. 180

Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study

Goh, Royston, Gao, Jing, Ananingsih, Victoria K., Ranawana, Viren, Henry, Christiani Jeyakumar, Zhou, Weibiao
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Volume:
180
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.02.054
Date:
August, 2015
File:
PDF, 2.26 MB
english, 2015
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