Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review
Konstantinos Papoutsis(Swedish University of Agricultural Sciences), James G. Lyng(University College Dublin), Nigel P. Brunton(Teagasc - The Irish Agriculture and Food Development Authority), Eileen R. Gibney(University College Dublin), Michael C. Bowyer(Hunter Water), Jinyuan Zhang(University College Dublin)
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