Steamed bread enriched with quercetin as an antiglycative food product: Its quality attributes and antioxidant properties

Food Funct., 2018, Accepted ManuscriptDOI: 10.1039/C8FO00818C, PaperJING LIN, Gwyneth Yuan Xin Tan, Lai Peng Leong, Weibiao ZhouQuercetin, a natural antiglycative agent, was incorporated into steamed bread to produce the functional food that has high potentials to lower risks of diabetes. With the incorporation of quercetin at...The content of this RSS Feed (c) The Royal Society of Chemistry

Powered by Drupal - Design by artinet

Drupal SEO