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

• 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
• Institution: National University of Singapore

10.1016/j.foodchem.2015.02.054