α‐glucosidase, α‐amylase inhibitory potential and antioxidant activity of fragrant black rice (Thai coloured rice)
Author:
Affiliation:
1. Department of Chemistry Faculty of Science and Technology Rajamangala University of Technology Thanyaburi Pathum Thani Thailand
Funder
National Research Council of Thailand
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3572
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5. α‐Glucosidase, α‐amylase, and tyrosinase inhibitory potential of capsaicin and dihydrocapsaicin;Nanok K;J Food Biochem,2018
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