HIGHLIGHTS
- who: Mau0142gorzata Lasik-Kurdyu015b et al. from the Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego, Poznan, Poland have published the research: Influence of Green Tea Added to Cherry Wine on Phenolic Content, Antioxidant Activity and Alpha-Glucosidase Inhibition during an In Vitro Gastrointestinal Digestion, in the Journal: Foods 2022, 3298 of /2022/
- what: In this study cherry wines enriched with green tea infusion (mild and concentrated) were produced and their biological properties were evaluated. In the experiment, human intestinal microflora was applied . . .
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