KESKIN, M. Chemical characterization of arabic gum- chitosan-propolis beads and determination of α-amylase inhibition effect: Arabic gum- Chitosan-Propolis Beads and Their Inhibition Effect on α-Amylase. Progress in Nutrition, [S. l.], v. 22, n. 2, p. 562–567, 2020. DOI: 10.23751/pn.v22i2.9136. Disponível em: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/9136. Acesso em: 22 jan. 2022.