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Different polyphenolic components of soft fruits inhibit alpha-amylase and alpha-glucosidase

Gordon J McDougall1, Faina Shpiro, Patricia Dobson

  • 1Quality, Health and Nutrition Programme, Genes to Products Theme, Scottish Crop Research Institute, Invergowrie, Dundee, DD2 5DA, UK. gmcdou@scri.sari.ac.uk

Journal of Agricultural and Food Chemistry
|March 31, 2005
PubMed

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