Anti-α-glucosidase activity of Chinese traditionally fermented soybean (douchi)

Food Chemistry

Volumn 103, Issue 4, 2007, Pages 1091-1096

  Chen, Jing ^a   Cheng, Yong Qiang ^a   Yamaki, Kohji ^b   Li, Li Te ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Glucosidase inhibitor; Anti glucosidase; Anti hyperglycemic; Douchi; Fermented soybean

Indexed keywords

ALPHA GLUCOSIDASE;

ACTINOMUCOR ELEGANS; AQUEOUS SOLUTION; ARTICLE; ASPERGILLUS ORYZAE; CHINA; COOKING; ENZYME ACTIVITY; ENZYME INHIBITION; FERMENTATION; FERMENTED PRODUCT; FUNGAL STRAIN; NONHUMAN; RHIZOPUS ARRHIZUS; SOYBEAN;

ACTINOMUCOR ELEGANS; ASPERGILLUS ORYZAE; GLYCINE MAX; RATTUS; RHIZOPUS ORYZAE;

EID: 33947601581     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.003     Document Type: Article

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