<i>In vitro α-</i>amylase and <i>α-</i>glucosidase enzyme inhibition and antioxidant activity by capsaicin and piperine from <i>Capsicum chinense</i> and <i>Piper nigrum</i> fruits
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| Description | scientific article published on 04 January 2021 |
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author: Juan Vázquez-Martínez Nydia E Buitimea-Cantúa Alejandro Hernández-Morales Génesis V Buitimea-Cantúa |
| Publication date | January 4, 2021 |
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