Figure 2. Changes in DPPH radical-scavenging activity (a), NO inhibitory activity (b) and inhibition of α-glucosidase (c) and α-amylase (d) of mulberry syrup during storage. Bars are standard deviations (n=3)


Chemical Composition and in Vitro Biological Activities of White Mulberry Syrup during Processing and Storage

Nguyen Quang Trung, Nguyen Thi Luyen, Vu Duc Nam, Nguyen Tien Dat

Journal of Food and Nutrition Research. 2018, 6(10), 660-664 doi:10.12691/jfnr-6-10-7