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In vitro digestion and domestic cooking improved the total antioxidant activity and carbohydrate-digestive enzymes inhibitory potential of selected edible mushrooms.
Journal of food science and technology, 56(2), 865-877
Citation
Ng, Zhi Xiang; Rosman, Nureen Farhana. (2019). In vitro digestion and domestic cooking improved the total antioxidant activity and carbohydrate-digestive enzymes inhibitory potential of selected edible mushrooms.. Journal of food science and technology, 56(2), 865-877. https://doi.org/10.1007/s13197-018-3547-6