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《Guangzhou Food Science and Technology》 2005-02
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Study on the Hypoglycemic Healthy Effect of Mulberry Leaf Tea

He Jin-zhe,Jiang Tian-you,Zhou Bi-ying (The Department of food,Zhejiang Univ. of Tech,Hangzhou 310032, China)  
The effective component of mulberry leaf was concentrate by water with different technological conditions. The healthy tea was processed by mixing mulberry leaf and tea and adding concentrated extract in different proportion, which have good inhibitory effect on α-glycosidase.
【CateGory Index】: TS272
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