Influence of polyphenols from lingonberry, cranberry, and red grape on in vitro digestibility of rice

International Journal of Food Sciences and Nutrition

Volumn 66, Issue 4, 2015, Pages 378-382

  Quek, Rina ^a   Henry, Christiani Jeyakumar ^a,b  

^a AGENCY FOR SCIENCE   (Singapore)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Cranberry; Digestibility; Lingonberry; Polyphenol; Red grape; Rice; Type 2 diabetes

Indexed keywords

VACCINIUM MACROCARPON; VACCINIUM VITIS-IDAEA; VITACEAE;

ANTIOXIDANT; POLYPHENOL;

COOKING; CRANBERRY; DIGESTION; IN VITRO STUDY; LINGONBERRY; METABOLISM; ORYZA; PROCEDURES; VITIS;

ANTIOXIDANTS; COOKING; DIGESTION; IN VITRO TECHNIQUES; ORYZA; POLYPHENOLS; VACCINIUM MACROCARPON; VACCINIUM VITIS-IDAEA; VITIS;

EID: 84933047736     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2015.1042849     Document Type: Article

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