發送短信 : Inhibitory effects of phenolic compounds in ocimum sanctum extract on the α-glucosidase activity and the formation of advanced glycation end-products

   _____    _____     _  __     ___      ______  
  / ___//  |  ___||  | |/ //   / _ \\   /_   _// 
  \___ \\  | ||__    | ' //   | / \ ||    | ||   
  /    //  | ||__    | . \\   | \_/ ||   _| ||   
 /____//   |_____||  |_|\_\\   \___//   /__//    
`-----`    `-----`   `-` --`   `---`    `--`