Different Polyphenolic Components of Soft Fruits Inhibit α-Amylase and α-Glucosidase
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About Different Polyphenolic Components of Soft Fruits Inhibit α-Amylase and α-Glucosidase
This paper, published in 2005, received 553 indexed citations . Written by Gordon J. McDougall, Patricia P. Dobson, A. Blake and Derek Stewart covering the research area of Biochemistry, Nutrition and Dietetics and Endocrinology, Diabetes and Metabolism. It is primarily cited by scholars working on Biochemistry (311 citations), Endocrinology, Diabetes and Metabolism (225 citations) and Nutrition and Dietetics (177 citations). Published in Journal of Agricultural and Food Chemistry.
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This paper is also available at doi.org/10.1021/jf0489926.