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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2022

Alea: 372

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2021.131231 GOOGLE SCHOLAR lock_openSarbide irekia editor

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus