Alteration of starch hydrolyzing enzyme inhibitory properties, antioxidant activities, and phenolic profile of clove buds (Syzygium aromaticum L.) by cooking duration

Publisher: John Wiley & Sons Inc

E-ISSN: 2048-7177|4|2|250-260

ISSN: 2048-7177

Source: Food Science & Nutrition, Vol.4, Iss.2, 2016-03, pp. : 250-260

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