α-Amylase inhibition of a certain dietary polyphenol is predominantly affected by the concentration of α-1, 4-glucosidic bonds in starchy and artificial substrates-Reference-Cited by-同舟云学术

α-Amylase inhibition of a certain dietary polyphenol is predominantly affected by the concentration of α-1, 4-glucosidic bonds in starchy and artificial substrates

Published:2022-07 Issue: Volume:157 Page:111210
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhang Jifan,Li Caixia,Wang Guidan,Cao Junwei,Yang Xi,Liu Xuebo,Sun Lijun

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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5. The use of dixon plots to study enzyme inhibition;Butterworth;Biochimica et Biophysica Acta,1972

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