Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review
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Title
Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review
Authors
Keywords
Diabetes, Antidiabetic activity, Natural compounds, Polyphenols, Proteins, Biological activity, Digestive enzymes
Journal
FOOD CHEMISTRY
Volume 338, Issue -, Pages 128119
Publisher
Elsevier BV
Online
2020-09-17
DOI
10.1016/j.foodchem.2020.128119
References
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