α-amylase and α-glucosidase inhibition effects of Korean edible brown, green, and red seaweed extracts

MLA

Ju-Won Ryu, et al. “α-Amylase and α-Glucosidase Inhibition Effects of Korean Edible Brown, Green, and Red Seaweed Extracts.” Fisheries and Aquatic Sciences, vol. 26, no. 3, Mar. 2023, pp. 181–87. EBSCOhost, https://doi.org/10.47853/FAS.2023.e15.

APA

Ju-Won Ryu, Myeong Seok Lee, Mi-Jin Yim, Jeong Min Lee, Dae-Sung Lee, Young-Mog Kim, & Sung-Hwan Eom. (2023). α-amylase and α-glucosidase inhibition effects of Korean edible brown, green, and red seaweed extracts. Fisheries and Aquatic Sciences, 26(3), 181–187. https://doi.org/10.47853/FAS.2023.e15

Chicago

Ju-Won Ryu, Myeong Seok Lee, Mi-Jin Yim, Jeong Min Lee, Dae-Sung Lee, Young-Mog Kim, and Sung-Hwan Eom. 2023. “α-Amylase and α-Glucosidase Inhibition Effects of Korean Edible Brown, Green, and Red Seaweed Extracts.” Fisheries and Aquatic Sciences 26 (3): 181–87. doi:10.47853/FAS.2023.e15.