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Bioscience, Biotechnology, and Biochemistry Volume 83, 2019 - Issue 4
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Food & Nutrition Science (Note)

Elucidation of an α-glucosidase inhibitor from the peel of Allium cepa by principal component analysis

Kayako OgiToyo Institute of Food Technology, Kawanishi, JapanCorrespondence[email protected]
&
Hidenobu SumitaniToyo Institute of Food Technology, Kawanishi, Japan
Pages 751-754 | Received 30 Oct 2018, Accepted 14 Dec 2018, Published online: 08 Jan 2019

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