Browsing by Subject "tea"

Sort by: Order: Results:

  • Gutierrez, Alyssa; Feng, Jiannan; Tan, Libo; Kong, Lingyan (2020-08-25)
    Phenolic compounds have been shown to decrease the rate of starch hydrolysis by inhibiting digestive enzymes for starch. Tea, rich in phenolic compounds, has been widely reported for its beneficial health effects. This ...

Search DSpace


My Account