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Volumn 59, Issue 16, 2011, Pages 8923-8930

Cultivar evaluation and effect of fermentation on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase by highbush blueberry (vaccinium corombosum)

Author keywords

amylase; glucosidase; antioxidant; fermentation; highbush blueberry; V. corymbosum

Indexed keywords

ACARBOSE; ANTIOXIDANT; ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; BLUEBERRY CULTIVARS; COLD TEMPERATURES; CULTIVAR EVALUATION; ENZYME INHIBITORS; FERMENTED BEVERAGES; GALLIC ACIDS; GLUCOSIDASE; HIGHBUSH BLUEBERRY; ILLINOIS; IN-VITRO; NATURAL SOURCES; PHYSICAL PARAMETERS; POLYPHENOLS; POTENTIAL HEALTH; REDUCING SUGARS; ROOM TEMPERATURE; TYPE-2 DIABETES; V. CORYMBOSUM; VACCINIUM CORYMBOSUM;

EID: 80051759942     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201720z     Document Type: Article
Times cited : (153)

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