2016
DOI: 10.7852/ijie.2016.33.1.31
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Comparison of optimal temperature and time conditions for highest a-glucosidase inhibitory activity from various of Korea mulberry teas

Abstract: The influence of commonly used steeping times and temperatures about mulberry tea on a-glucosidase inhibitory activity were studied. The effects of product and preparation variables on the in-cup chemical composition of mulberry tea extracts is of interest because the appearance and taste characteristics and the possible health effects of a tea liquor arise from the chemical components extracted from the leaf during mulberry tea preparation. A comprehensive study was therefore undertaken to determine the contr… Show more

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