Cite
HARVARD Citation
Sun, L. et al. (2020). Inhibition of α-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention. Trends in food science & technology. pp. 190-207. [Online].
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Sun, L. et al. (2020). Inhibition of α-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention. Trends in food science & technology. pp. 190-207. [Online].