α‐Amylase and tyrosinase inhibitory activities, phenolic contents, and antioxidant capacities of wild and cultivated blueberries

Autor:	Yongri Jin, Shuang Zang, Xuwen Li, Sizhu Tian, Yong Yu, Ziwei Zhang
Rok vydání:	2020
Předmět:	Antioxidant biology Chemistry General Chemical Engineering medicine.medical_treatment Tyrosinase medicine biology.protein General Chemistry Food science Amylase Inhibitory postsynaptic potential Food Science
Zdroj:	Journal of Food Processing and Preservation. 45
ISSN:	1745-4549 0145-8892
DOI:	10.1111/jfpp.15087
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4a189beb934b86dc7d170d431658359d https://doi.org/10.1111/jfpp.15087 Zobrazit plný text záznamu