Polymerization degree-driven impact on digestive enzyme inhibition by proanthocyanidins: mechanistic insights.

Wang C, Gao Q, Le Z, Dai P, Ma L, Zhang S, Sun B

Open source

DOI
10.1016/j.fochx.2026.104465
Published
2026 Oct
Container
Food chemistry: X
Publisher
Not recorded
Open access
yes

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BibTeX

@article{allodium:10.1016/j.fochx.2026.104465,
  title = {Polymerization degree-driven impact on digestive enzyme inhibition by proanthocyanidins: mechanistic insights.},
  author = {Wang C and Gao Q and Le Z and Dai P and Ma L and Zhang S and Sun B},
  year = {2026},
  journal = {Food chemistry: X},
  doi = {10.1016/j.fochx.2026.104465},
  url = {https://doi.org/10.1016/j.fochx.2026.104465}
}

RIS

TY  - JOUR
TI  - Polymerization degree-driven impact on digestive enzyme inhibition by proanthocyanidins: mechanistic insights.
AU  - Wang C
AU  - Gao Q
AU  - Le Z
AU  - Dai P
AU  - Ma L
AU  - Zhang S
AU  - Sun B
PY  - 2026
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104465
UR  - https://doi.org/10.1016/j.fochx.2026.104465
ER  -

APA

C, W., Q, G., Z, L., P, D., L, M., S, Z., & B, S. (2026). Polymerization degree-driven impact on digestive enzyme inhibition by proanthocyanidins: mechanistic insights.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104465

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