The effect of roasting degrees on bioactive compounds levels in Coffea arabica and their associations with glycated hemoglobin levels and kidney function in diabetic rats.
Saved in:
| Title: | The effect of roasting degrees on bioactive compounds levels in Coffea arabica and their associations with glycated hemoglobin levels and kidney function in diabetic rats. |
|---|---|
| Authors: | Al-Tamimi, Ola1, Awwad, Shady Helmi2 sh_awwad@asu.edu.jo, Issa, Reem3, Al-Qaisi, Talal4, Abazid, Husam5, Daraosheh, Ahmad6, Mohammad, Beisan7, Filipova, Tsvetanka8, Abu-Samak, Mahmoud5 |
| Source: | Journal of Applied Pharmaceutical Science. Jul2024, Vol. 14 Issue 7, p139-151. 13p. |
| Database: | Academic Search Ultimate |
Be the first to leave a comment!
