An assessment of the interaction for three...

An assessment of the interaction for three Chrysanthemum indicum flavonoids and α‐amylase by surface plasmon resonance

Li, Pao, Huang, Zhao, She, Yin, Qin, Si, Gao, Wanru, Cao, Yanan, Liu, Xia
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Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.1349
Date:
December, 2019
File:
PDF, 1002 KB
2019
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