Publication | Closed Access

Characterization and inhibitory activities on α-amylase and α-glucosidase of the polysaccharide from blue honeysuckle berries

Food ChemistryBiosynthesisEngineeringGlycosylationBiochemistryPolysaccharideEnzymatic ModificationCarbohydrate-protein InteractionBlue Honeysuckle BerriesBiomolecular EngineeringInhibitory Activities