Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile (2020)
- Authors:
- USP affiliated authors: SAMPAIO, GENI RODRIGUES - FSP ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP ; PINAFFI, ANA CLARA DA COSTA - FSP ; SOARES, MAIARA JUREMA - FSP
- Unidade: FSP
- DOI: 10.3390/molecules25030679
- Subjects: GUARANÁ; POLIFENÓIS; PROANTOCIANIDINAS; ALIMENTAÇÃO HUMANA; DIABETES MELLITUS INSULINO-DEPENDENTE
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Status:
- Artigo publicado em periódico de acesso aberto (Gold Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
ABNT
PINAFFI, Ana Clara da Costa et al. Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile. Molecules, v. 25, n. 3, p. 1-17, 2020Tradução . . Disponível em: https://doi.org/10.3390/molecules25030679. Acesso em: 02 abr. 2026. -
APA
Pinaffi, A. C. da C., Sampaio, G. R., Soares, M. J., Shahidi, F., Camargo, A. C. de, & Torres, E. A. F. da S. (2020). Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile. Molecules, 25( 3), 1-17. doi:10.3390/molecules25030679 -
NLM
Pinaffi AC da C, Sampaio GR, Soares MJ, Shahidi F, Camargo AC de, Torres EAF da S. Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile [Internet]. Molecules. 2020 ;25( 3): 1-17.[citado 2026 abr. 02 ] Available from: https://doi.org/10.3390/molecules25030679 -
Vancouver
Pinaffi AC da C, Sampaio GR, Soares MJ, Shahidi F, Camargo AC de, Torres EAF da S. Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile [Internet]. Molecules. 2020 ;25( 3): 1-17.[citado 2026 abr. 02 ] Available from: https://doi.org/10.3390/molecules25030679 - Regular and decaffeinated espresso coffee capsules: Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion
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