Publication | Closed Access

Proteins make tea polyphenol EGCG not always develop satisfactory α-glucosidase inhibition: The influences of three proteins on α-glucosidase inhibitory activity of EGCG

Food Chemistryα-Glucosidase Inhibitory ActivityFood Bioactive CompoundBiochemistryThree ProteinsPolysaccharidePhytochemicalPhytochemistryPharmacologyTea Polyphenol EgcgPolyphenolics