Evaluation of inhibitory effect of alpha-amylase and alpha-glucosidase by interaction phenolic compounds, soluble fiber, and protein extracted from green lentils

TY - JOUR

T1 - Evaluation of inhibitory effect of alpha-amylase and alpha-glucosidase by interaction phenolic compounds, soluble fiber, and protein extracted from green lentils

AU - Safaryan, Jalili M.

AU - Gavlighi, Ahmadi H.

AU - Barzegar, M.

AU - Tabarsa, M.

AU - Udenigwe, Ch

N1 - Publisher Copyright: © 2022 Natural Sciences Publishing. All rights reserved.

PY - 2022/4

Y1 - 2022/4

KW - Anti-diabetic

KW - Green lentils

KW - Phenolic compounds

KW - Protein

KW - Soluble fiber

UR - http://www.scopus.com/inward/record.url?scp=85132380771&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85132380771&partnerID=8YFLogxK

U2 - 10.52547/fsct.19.122.35

DO - 10.52547/fsct.19.122.35

M3 - Article

AN - SCOPUS:85132380771

SN - 2008-8787

VL - 19

SP - 35

EP - 45

JO - Journal of Food Science and Technology (Iran)

JF - Journal of Food Science and Technology (Iran)

IS - 122

ER -