Cite
HARVARD Citation
Papoutsis, K. et al. (2021). Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review. Food chemistry. p. . [Online].
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Papoutsis, K. et al. (2021). Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review. Food chemistry. p. . [Online].