
Effect of coffee roasting on in vitro α-glucosidase activity: Inhibition and mechanism of action
Keywords: مکانیسم مهار; Robusta coffee; Degree of roast; α-Glucosidase; Inhibitory capacity; Molecular weight; Mechanism of inhibition; 3-CQA; 3-caffeoylquinic acid; 5-CQA; 5-caffeoylquinic acid; CGA; chlorogenic acids; HMW; high molecular weight; I; inhibitor; IMW; intermediat