Characteristics of anthocyanins in fortified cakes: a promising potent inhibitor of sucrase, α‐glucosidase and lipaseDanlan Huang,Ni Zhen Teo,Jing Gao,Xiaoxuan Jin,Weibiao ZhouInternational Journal of Food Science & Technology（2022）引用 3|浏览0暂无评分AI 理解论文溯源树样例生成溯源树，研究论文发展脉络Chat Paper正在生成论文摘要
