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

Royston Goh1, Jing Gao1, Victoria K Ananingsih2

  • 1Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.

Food Chemistry
|March 14, 2015
PubMed

Keywords:
BreadGlycaemic potentialGreen tea catechinsIn vitro digestibility

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