Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions

Article

Abstract: Phenolic acids are involved in modulating the activity of starch digestive enzymes but remains uncle

Palabras claves:

digestive enzymes, gelatinization, In vitro reaction, Maltose, starch

Autores:

Aleixandre A., Cristina M. Rosell, Gil J.V., Sineiro J.

Fuentes:

scopus