The fine structural changes of phenolic hydroxyl groups of cinnamic acid and its derivatives affects their inhibition mechanism and interaction with α-glucosidase
| Autor: | Pan, Xiaoqin, Guo, Haoxu, Lan, Xianling, Xiao, Shan, Wang, Jihui, Liu, Yujia, Cai, Yanxue |
|---|---|
| Zdroj: | In Food Bioscience December 2024 62 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect