Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A reviewKonstantinos Papoutsis, James G. Lyng, Eileen R. Gibney et al.|Food Chemistry|2020Cited by 353
Healthy processed meat products – Regulatory, reformulation and consumer challengesSimona Grasso, Frank J. Monahan, Nigel P. Brunton et al.|Trends in Food Science & Technology|2014Cited by 161