Impact of thermal treatments and simulated gastrointestinal digestion on the α-amylase inhibitory activity of different legumes

Autor:	Milagros Arnal, Marta Gallego, Pau Talens, Leticia Mora
Rok vydání:	2023
Předmět:	General Medicine Food Science Analytical Chemistry
Zdroj:	Food Chemistry. 418:135884
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2023.135884
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::bbe783ac791c5dd934a52f1a76d66711 https://doi.org/10.1016/j.foodchem.2023.135884 Zobrazit plný text záznamu Full Text from ScienceDirect