UHPLC/MS Identifying Potent α-glucosidase Inhibitors of Grape Pomace via Enzyme Immobilized Method
Author:
Affiliation:
1. Dept. of Nutrition and Food Science; Wayne State Univ.; Detroit Mich 48202 U.S.A
Funder
NIH/NCCIH
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14087/fullpdf
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4. Formation of pyranoanthocyanins in red wines: A new and diverse class of anthocyanin derivatives;Freitas;Analytical and Bioanalytical Chemistry,2011
5. Screening of α-glucosidase inhibitors from green tea extracts using immobilized enzymes affinity capture combined with UHPLC-QTOF MS analysis;Deng;Chemical Communications (Cambridge, England),2014
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