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Characteristics of anthocyanins in fortified cakes: a promising potent inhibitor of sucrase, α-glucosidase and lipase
Document Type
Article
Author
Huang, D.; Teo, N.Z.; Gao, J.; Jin, X.; Zhou, W.
Source
In: International Journal of Food Science and Technology. (International Journal of Food Science and Technology, June 2022, 57(6):3804-3815)
Subject
Language
English
ISSN
13652621
09505423

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