| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538690 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Cocoa autolysates produced at pH 3.5 were the most active α-amylase inhibitors. ⺠Cocoa autolysates have shown hypoglycemic activity. ⺠Majority of amino acids in the cocoa autolysates are hydrophobic groups.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Bahareh Sarmadi, Farhana Aminuddin, Muhajir Hamid, Nazamid Saari, Azizah Abdul-Hamid, Amin Ismail,