Cite
HARVARD Citation
Fernando, I. et al. (2019). Heat stability of the in vitro inhibitory effect of spices on lipase, amylase, and glucosidase enzymes. Food science & nutrition. 7 (2), pp. 425-432. [Online].
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Fernando, I. et al. (2019). Heat stability of the in vitro inhibitory effect of spices on lipase, amylase, and glucosidase enzymes. Food science & nutrition. 7 (2), pp. 425-432. [Online].