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.
Aldizkaria:
Critical Reviews in Food Science and Nutrition

ISSN: 1549-7852,  1040-8398

Argitalpen urtea: 2016

Alea: 56

Zenbakia: 10

Orrialdeak: 1630-1639

Mota: Artikulua

DOI: 10.1080/10408398.2013.793652 GOOGLE SCHOLAR
Datuen iturria: Scopus