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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.
Afiliação
  • Goh R; Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
  • Gao J; Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
  • Ananingsih VK; Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; Department of Food Technology, Soegijapranata Catholic University, Jalan Pawiyatan Luhur IV/1, Semarang 50234, Indonesia.
  • Ranawana V; Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, #07-02, Singapore 117599, Singapore.
  • Henry CJ; Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, #07-02, Singapore 117599, Singapore.
  • Zhou W; Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, People's Republic of China.
Food Chem ; 180: 203-210, 2015 Aug 01.
Article em En | MEDLINE | ID: mdl-25766819
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Chá / Glicemia / Pão / Catequina Idioma: En Revista: Food Chem Ano de publicação: 2015 Tipo de documento: Article País de afiliação: Singapura
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Chá / Glicemia / Pão / Catequina Idioma: En Revista: Food Chem Ano de publicação: 2015 Tipo de documento: Article País de afiliação: Singapura