Comparative analysis of Hibiscus sabdariffa (roselle) hot...

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Food Chemistry 2018 / 1

Comparative analysis of Hibiscus sabdariffa (roselle) hot and cold extracts in respect to their potential for α-glucosidase inhibition

Rasheed, Dalia, Porzel, Andrea, Frolov, Andrei, Saedi, Hesham R. El, Wessjohann, Ludger A., Farag, Mohamed A.
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.01.020
Date:
January, 2018
File:
PDF, 1.28 MB
english, 2018
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