Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions

  1. Aleixandre, A.
  2. Gil, J.V.
  3. Sineiro, J.
  4. Rosell, C.M.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Ano de publicación: 2022

Volume: 372

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2021.131231 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus