Edible seaweed as future functional food: Identification of α-glucosidase inhibitors by combined use of high-resolution α-glucosidase inhibition profiling and HPLC-HRMS-SPE-NMR
Keywords: α-Glucosidase inhibition; Antioxidant capacity; Edible seaweed; Functional food; High-resolution inhibition profile; HPLC-HRMS-SPE-NMR;