Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study

Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study

10.1016/j.foodchem.2015.02.054

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Bibliographic Details
Main Authors: Goh R., Gao J., Ananingsih V.K., Ranawana V., Henry C.J., Zhou W.
Other Authors: CHEMISTRY
Format: Article
Published: Elsevier 2016
Online Access:http://scholarbank.nus.edu.sg/handle/10635/127321
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Institution: National University of Singapore
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Summary:10.1016/j.foodchem.2015.02.054

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