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Inhibition of starch digestion by flavonoids: Role of flavonoid-amylase binding kinetics

A S D'Costa1, N Bordenave2

  • 1School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Canada.

Food Chemistry
|October 9, 2020
PubMed

Keywords:
AmylaseFluorescence quenchingGlucose metabolismInhibition assayStarchTea polyphenols

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