Inhibitory effects of phenolic compounds from blueberry leaf on α-amylase and α-glucosidase: kinetics, mode of action, and molecular interactions.
- DOI
- 10.1002/jsfa.14187
- Published
- 2025 Jun
- Container
- Journal of the science of food and agriculture
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.14187,
title = {Inhibitory effects of phenolic compounds from blueberry leaf on α-amylase and α-glucosidase: kinetics, mode of action, and molecular interactions.},
author = {Wu H and Liu X and Xie S and Zhou J and Corradini MG and Pan Y and Cui X},
year = {2025},
journal = {Journal of the science of food and agriculture},
doi = {10.1002/jsfa.14187},
url = {https://doi.org/10.1002/jsfa.14187}
}RIS
TY - JOUR TI - Inhibitory effects of phenolic compounds from blueberry leaf on α-amylase and α-glucosidase: kinetics, mode of action, and molecular interactions. AU - Wu H AU - Liu X AU - Xie S AU - Zhou J AU - Corradini MG AU - Pan Y AU - Cui X PY - 2025 JO - Journal of the science of food and agriculture DO - 10.1002/jsfa.14187 UR - https://doi.org/10.1002/jsfa.14187 ER -
APA
H, W., X, L., S, X., J, Z., MG, C., Y, P., & X, C. (2025). Inhibitory effects of phenolic compounds from blueberry leaf on α-amylase and α-glucosidase: kinetics, mode of action, and molecular interactions.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.14187
Source records
- pubmed · retrieved 2026-09-25T16:26:42.077Z
- europe-pmc · retrieved 2026-09-25T16:26:42.098Z