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NTIS 바로가기RSC advances, v.9 no.17, 2019년, pp.9486 - 9493
Ujiroghene, Obaroakpo Joy (Institute of Food Science and Technology, Chinese Academy of Agricultural Science No. 1 Nongda South Rd, Xi Beiwang, Haidian District Beijing 100193 China pangxiaoyang@163.com lvjp586@vip.sina.com +86-10-62815542 +86-10-62819421) , Liu, Lu (Beijing Institute of Nutritional Resources Beijing 100069 China) , Zhang, Shuwen (Institute of Food Science and Technology, Chinese Academy of Agricultural Science No. 1 Nongda South Rd, Xi Beiwang, Haidian District Beijing 100193 China pangxiaoyang@163.com lvjp586@vip.sina.com +86-10-62815542 +86-10-62819421) , Lu, Jing (Institute of Food Science and Technology, Chinese Academy of Agricultural Science No. 1 Nongda South Rd, Xi Beiwang, Haidian District Beijing 100193 China pangxiaoyang@163.com lvjp586@vip.sina.com +86-10-62815542 +86-10-62819421) , Zhang, Cai (Laboratory of Environment and Livestock P) , Pang, Xiaoyang , Lv, Jiaping
The in vitro inhibitory effect of sprouted quinoa yoghurt beverages (QYB) fermented with anti-diabetic lactic acid bacteria on α-amylase was investigated. In vitro studies using porcine pancreatic α-amylase showed that quinoa yoghurt beverages fermented with Lactobacillus casei Zhang and...
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