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Maradesha T, Patil SM, Al-Mutairi KA, Ramu R, Madhunapantula SV, Alqadi T. Inhibitory Effect of Polyphenols from the Whole Green Jackfruit Flour against α-Glucosidase, α-Amylase, Aldose Reductase and Glycation at Multiple Stages and Their Interaction: Inhibition Kinetics and Molecular Simulations. Molecules. 2022; 27(6):1888. https://doi.org/10.3390/molecules27061888

Maradesha, Tejaswini, Shashank M. Patil, Khalid Awadh Al-Mutairi, Ramith Ramu, SubbaRao V. Madhunapantula, and Taha Alqadi. 2022. "Inhibitory Effect of Polyphenols from the Whole Green Jackfruit Flour against α-Glucosidase, α-Amylase, Aldose Reductase and Glycation at Multiple Stages and Their Interaction: Inhibition Kinetics and Molecular Simulations" Molecules 27, no. 6: 1888. https://doi.org/10.3390/molecules27061888

Maradesha, T., Patil, S. M., Al-Mutairi, K. A., Ramu, R., Madhunapantula, S. V., & Alqadi, T. (2022). Inhibitory Effect of Polyphenols from the Whole Green Jackfruit Flour against α-Glucosidase, α-Amylase, Aldose Reductase and Glycation at Multiple Stages and Their Interaction: Inhibition Kinetics and Molecular Simulations. Molecules, 27(6), 1888. https://doi.org/10.3390/molecules27061888