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Research Progress on the Effect and Mechanism of Tea Products with Different Fermentation Degrees in Regulating Type

Guangneng Li1, Jianyong Zhang2, Hongchun Cui3

  • 1College of Light Industry and Food Engineering, Guangxi University, Nanning 530003, China.

Foods (Basel, Switzerland)
|January 23, 2024
PubMed

Keywords:
biological activityblood glucosedifferent fermentation degree of teatea productstype 2 diabetes

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