Publication | Closed Access

Binding interactions between protein and polyphenol decreases inhibitory activity of the polyphenol against α-amylase: A new insight into the effect of dietary components on starch-hydrolyzing enzyme inhibition

Food ChemistryFood Bioactive CompoundBiochemistryMedicineDietary ComponentsNew InsightStarch-hydrolyzing Enzyme InhibitionMetabolismPharmacologyPolyphenolics