Development of Novel Food Ingredient for Suppressing Postprandial Hyperglycemia: Evaluation of Functional Food Production from Mulberry Leaves and Microorganisms and Its Functionality and Safety
- 1 January 2020
- journal article
- Published by Japan Society for Bioscience, Biotechnology, and Agrochemistry in Kagaku to Seibutsu
- Vol. 58 (1), 13-19
- https://doi.org/10.1271/kagakutoseibutsu.58.13