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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, XiaJournal:
Food Science & Nutrition
DOI:
10.1002/fsn3.1349
Date:
December, 2019
File:
PDF, 1002 KB
2019