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The inhibitory effects of free and bound phenolics from Phyllanthus emblica Linn. on α-amylase: a comparison study

Mingxia Xing1, Fan Xie1, Guangqiang Wang1

  • 1Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China.

Journal of the Science of Food and Agriculture
|August 12, 2024
PubMed
Abstract

Keywords:
bound phenolicfree phenolicmolecular dockingα‐amylase

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