Is there consistency between the binding affinity and inhibitory potential of natural polyphenols as α-amylase inhibitors?

  1. Xu, W.
  2. Shao, R.
  3. Xiao, J.
Revista:
Critical Reviews in Food Science and Nutrition

ISSN: 1549-7852,  1040-8398

Ano de publicación: 2016

Volume: 56

Número: 10

Páxinas: 1630-1639

Tipo: Artigo

DOI: 10.1080/10408398.2013.793652 GOOGLE SCHOLAR
Fonte de datos: Scopus