Inhibition mechanism of diacylated anthocyanins from purple sweet potato (Ipomoea batatas L.) against α-amylase and α-glucosidase
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Title
Inhibition mechanism of diacylated anthocyanins from purple sweet potato (Ipomoea batatas L.) against α-amylase and α-glucosidase
Authors
Keywords
Diacylated anthocyanins, Starch digestive enzymes, Inhibition mechanism, Molecular docking, Postprandial hyperglycemia
Journal
FOOD CHEMISTRY
Volume 359, Issue -, Pages 129934
Publisher
Elsevier BV
Online
2021-04-23
DOI
10.1016/j.foodchem.2021.129934
References
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