THE IMPACTS OF FORMULATION AND STORAGE ON α-GLUCOSIDASE INHIBITORY ACTIVITY OF LEMONGRASS, GINGER, AND BLACK TEA FUNCTIONAL BEVERAGES

• Главные авторы: Filiana Santoso (Автор), Jennifer Sunardi (Автор), Florence Ignatia (Автор), Maria Dewi Puspitasari Tirtaningtyas Gunawan-Puteri (Автор)
• Формат: ‌
• Опубликовано: Universitas Sanata Dharma, 2021-05-01T00:00:00Z.
• Предметы: article
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Functional beverages from lemongrass (Cymbopogon citratus), white ginger (Zingiber officinale Roscoe) and black tea (Camelia sinensis) were developed based on their α-glucosidase inhibitory (AGI) activities and sensory acceptance. The AGI was evaluated using in vitro enzymatic assay, while sensory a...