α-Glucosidase and α-amylase inhibitory constituents of Tinospora crispa: Isolation and chemical profile confirmation by ultra-high performance liquid chromatography-quadrupole time-of-flight/mass spectrometry - Concepedia

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α-Glucosidase and α-amylase inhibitory constituents of Tinospora crispa: Isolation and chemical profile confirmation by ultra-high performance liquid chromatography-quadrupole time-of-flight/mass spectrometry

DOI Full Paper Access

63

Citations

25

References

2015

Year

Hazrulrizawati Abd Hamid, Mashitah M. Yusoff, Manlin Liu, M.R. Karim

Journal of Functional Foods

Food Chemistryα-Amylase Inhibitory ConstituentsBiochemistryTinospora CrispaBioanalysisChemical Profile ConfirmationPhytochemistryEnzymatic ModificationBiomolecular EngineeringGlycosylation

References

	Year	Citations

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