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Corrigendum: Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential

Han Wang1,2,3,4, Yongxia Fu5, Qingyu Zhao1,2,3,4

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.

Frontiers in Nutrition
|April 11, 2022
PubMed

Keywords:
diabeteshypoglycemicmilletpolyphenolsprocessing methods

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