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  5. Vol. 127 No2, 2024
Please use this identifier to cite or link to this item: http://111.93.178.142:25000/jspui/handle/123456789/8007
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dc.contributor.authorHuiquin Wang-
dc.date.accessioned2026-10-12T07:24:36Z-
dc.date.available2026-10-12T07:24:36Z-
dc.date.issued2026-10-12-
dc.identifier.urihttp://111.93.178.142:25000/jspui/handle/123456789/8007-
dc.descriptionVol. 127, No. 2, p 194en_US
dc.language.isoenen_US
dc.subjectAnti hyperglycemic activityen_US
dc.subjectenzyme inhibitionen_US
dc.subjectLiybao teaen_US
dc.subjectphytochemical compositionen_US
dc.subjectP12K-Akt pathwayen_US
dc.titleComparison of phytochemical composition and anti-hyperglycemic acivity of Liubao tea from different fermentation yearsen_US
dc.typeOtheren_US
Appears in Collections:Vol. 127 No2, 2024

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