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.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Datum der Publikation: 2022

Ausgabe: 372

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2021.131231 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus