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Food & Function

Linking the chemistry and physics of food with health and nutrition


Active substances and in vitro anti-diabetic effects of a traditional folk remedy Bian-Que Triple-Bean Soup as affected by the boiling time

Yang Song,a   Baojun Xu*a and   Weixi Caia  
Corresponding authors
Food Science and Technology Program, Beijing Normal University – Hong Kong Baptist University United International College, 28, Jinfeng Road, Tangjiawan, Zhuhai, China
E-mail: baojunxu@uic.edu.hk
Fax: +86-756-3620882
Tel: +86-756-3620636
Food Funct., 2013,4, 635-643

DOI: 10.1039/C3FO30303A
Received 28 Oct 2012, Accepted 22 Jan 2013
First published online 08 Feb 2013
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