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Effects of hot water treatment on the radicals scavenging, lipid peroxidation, and α-amylase and α-glucosidase inhibitory abilities ofCrassocephalum crepidioidesleaves
Adedayo, Bukola C., Oyeleye, Sunday I., Ejakpovi, Isaac I., Oboh, GaniyuVolume:
14
Language:
english
Journal:
Nutrafoods
DOI:
10.1007/s13749-015-0053-6
Date:
December, 2015
File:
PDF, 279 KB
english, 2015