Antioxidant, free radical scavenging and type II diabetes-related enzyme inhibition properties of traditionally processed Jequirity bean (Abrus precatorius L.)
Version of Record online: 15 SEP 2011
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 46, Issue 12, pages 2505–2512, December 2011
How to Cite
Vadivel, V., Nandety, A. and Biesalski, H. K. (2011), Antioxidant, free radical scavenging and type II diabetes-related enzyme inhibition properties of traditionally processed Jequirity bean (Abrus precatorius L.). International Journal of Food Science & Technology, 46: 2505–2512. doi: 10.1111/j.1365-2621.2011.02774.x
- Issue online: 14 NOV 2011
- Version of Record online: 15 SEP 2011
- (Received 5 January 2011; Accepted in revised form 26 July 2011)
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