Extraction, chemical composition and antidiabetic potential of crude polysaccharides from Centella asiatica (l.) Urban

• Autorzy: Li M. , Shahid M. , Zhang X. , Law D. , Mackeen M.M. , Teh A.H. , Najm A.A.K. , Fazry S. , Othman B.A.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2024
• Tom: 74
• Numer: 2
• Opis fizyczny: p.177-187,fig.,ref.

Twórcy

autor

Li M.

• Department of Biological Sciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia
• College of Horticulture, Xinyang Agriculture and Forestry University, Xinyang, Henan 464000, China

autor

Shahid M.

• Department of Biological Sciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia

autor

Zhang X.

• College of Horticulture, Hainan University, Haikou, Hainan 570228, China

autor

Law D.

• Faculty of Health and Life Sciences, INTI International University, Persiaran Perdana BBN Putra Nilai, Nilai 71800, Malaysia
• ENIAC, Centro Universitario de Excelencia. R. Força Pública, 89, Centro Guarulhos-SP 07012-030, Brazil

autor

Mackeen M.M.

• Department of Chemistry, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia

autor

Teh A.H.

• Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia
• Innovation Center for Confectionary Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia

autor

Najm A.A.K.

• Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia

autor

Fazry S.

• Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia
• Innovation Center for Confectionary Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia

autor

Othman B.A.

• Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia
• Innovation Center for Confectionary Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia

Identyfikatory

DOI

10.31883/pjfns/188316