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Determination of nutritional constituents, antioxidant properties, and α-amylase inhibitory activity of Sechium edule (chayote) shoot from different extraction solvents and cooking methods

Food ChemistryNutritionFood Bioactive CompoundSechium EduleBiochemistryMedicineFood AnalysisBioanalysisα-Amylase Inhibitory ActivityNutritional ConstituentsPhytochemicalPharmacology