Cite
Xiao H, Liu B, Mo H, et al. Comparative evaluation of tannic acid inhibiting α-glucosidase and trypsin. Food Res Int. 2015;76:605-610doi: 10.1016/j.foodres.2015.07.029.
Xiao, H., Liu, B., Mo, H., & Liang, G. (2015). Comparative evaluation of tannic acid inhibiting α-glucosidase and trypsin. Food research international (Ottawa, Ont.), 76605-610. https://doi.org/10.1016/j.foodres.2015.07.029
Xiao, Huizhi, et al. "Comparative evaluation of tannic acid inhibiting α-glucosidase and trypsin." Food research international (Ottawa, Ont.) vol. 76 (2015): 605-610. doi: https://doi.org/10.1016/j.foodres.2015.07.029
Xiao H, Liu B, Mo H, Liang G. Comparative evaluation of tannic acid inhibiting α-glucosidase and trypsin. Food Res Int. 2015 Oct;76:605-610. doi: 10.1016/j.foodres.2015.07.029. Epub 2015 Jul 22. PMID: 28455043.
Copy
Download .nbib