Berry components inhibit α-glucosidase in vitro: synergies between acarbose and polyphenols from black currant and rowanberry

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@article{ce7aab6b9685454ab1d38fa661a2cb45,

title = "Berry components inhibit α-glucosidase in vitro: synergies between acarbose and polyphenols from black currant and rowanberry",

author = "Boath, \{Ashley S\} and Derek Stewart and McDougall, \{Gordon J\}",

note = "3.458",

year = "2012",

month = dec,

doi = "10.1016/j.foodchem.2012.06.065",

language = "Undefined/Unknown",

volume = "135",

pages = "929--936",

journal = "Food Chemistry",

publisher = "Elsevier Ltd",

number = "3",

}

TY - JOUR

T1 - Berry components inhibit α-glucosidase in vitro

T2 - synergies between acarbose and polyphenols from black currant and rowanberry

AU - Boath, Ashley S

AU - Stewart, Derek

AU - McDougall, Gordon J

N1 - 3.458

PY - 2012/12

Y1 - 2012/12

U2 - 10.1016/j.foodchem.2012.06.065

DO - 10.1016/j.foodchem.2012.06.065

M3 - Article

C2 - 22953807

VL - 135

SP - 929

EP - 936

JO - Food Chemistry

JF - Food Chemistry

IS - 3

ER -