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Assessment of anti-diabetic activity of peanut shell polyphenol extracts.

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Title: Assessment of anti-diabetic activity of peanut shell polyphenol extracts.
Authors: Sun XM; Department of Food Science and Engineering, College of Food Science and Engineering, Jilin University, Changchun 130062, China., Ye HQ; Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun 130062, China., Liu JB; Department of Food Science and Engineering, College of Food Science and Engineering, Jilin University, Changchun 130062, China., Wu L; Department of Nutritional Sciences, Oklahoma State University, Stillwater 74078, USA., Lin DB; Department of Nutritional Sciences, Oklahoma State University, Stillwater 74078, USA., Yu YL; Department of Food Science and Engineering, College of Food Science and Engineering, Jilin University, Changchun 130062, China., Gao F; Department of Food Science and Engineering, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Source: Journal of Zhejiang University. Science. B [J Zhejiang Univ Sci B] 2018 Oct.; Vol. 19 (10), pp. 764-775.
Publication Type: Journal Article
Journal Info: Publisher: Zhejiang University Press Country of Publication: China NLM ID: 101236535 Publication Model: Print Cited Medium: Internet ISSN: 1862-1783 (Electronic) Linking ISSN: 16731581 NLM ISO Abbreviation: J Zhejiang Univ Sci B Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: <searchLink fieldCode="AU" term="%22Sun+XM%22">Sun XM</searchLink>; Department of Food Science and Engineering, College of Food Science and Engineering, Jilin University, Changchun 130062, China.<br /><searchLink fieldCode="AU" term="%22Ye+HQ%22">Ye HQ</searchLink>; Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun 130062, China.<br /><searchLink fieldCode="AU" term="%22Liu+JB%22">Liu JB</searchLink>; Department of Food Science and Engineering, College of Food Science and Engineering, Jilin University, Changchun 130062, China.<br /><searchLink fieldCode="AU" term="%22Wu+L%22">Wu L</searchLink>; Department of Nutritional Sciences, Oklahoma State University, Stillwater 74078, USA.<br /><searchLink fieldCode="AU" term="%22Lin+DB%22">Lin DB</searchLink>; Department of Nutritional Sciences, Oklahoma State University, Stillwater 74078, USA.<br /><searchLink fieldCode="AU" term="%22Yu+YL%22">Yu YL</searchLink>; Department of Food Science and Engineering, College of Food Science and Engineering, Jilin University, Changchun 130062, China.<br /><searchLink fieldCode="AU" term="%22Gao+F%22">Gao F</searchLink>; Department of Food Science and Engineering, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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  Data: <searchLink fieldCode="JN" term="%22101236535%22">Journal of Zhejiang University. Science. B</searchLink> [J Zhejiang Univ Sci B] 2018 Oct.; Vol. 19 (10), pp. 764-775.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Zhejiang+University+Press%22">Zhejiang University Press </searchLink><i>Country of Publication: </i>China <i>NLM ID: </i>101236535 <i>Publication Model: </i>Print <i>Cited Medium: </i>Internet <i>ISSN: </i>1862-1783 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2216731581%22">16731581 </searchLink><i>NLM ISO Abbreviation: </i>J Zhejiang Univ Sci B <i>Subsets: </i>MEDLINE
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        Value: 10.1631/jzus.B1700401
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              Text: 2018 Oct.
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