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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

Crossref DOI link: https://doi.org/10.1007/s13197-018-3547-6

Published Online: 2019-01-04

Published Print: 2019-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Ng, Zhi Xiang https://orcid.org/0000-0002-9423-7206
Rosman, Nureen Farhana
Funding

Funding for this research was provided by:

University of Nottingham Malaysia Campus (Faculty of Sciences Pump Priming research grant P071/17)
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Text and Data Mining valid from 2019-01-04
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Article History

Revised: 31 October 2018

Accepted: 10 December 2018

First Online: 4 January 2019

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