Inhibition of Α-Glucosidase and Α-Amylase by Spanish Extra Virgin Olive Oils: The Involvement of Bioactive Compounds Other than Oleuropein and Hydroxytyrosol

AuthID
 P-00M-VSE
10
Author(s)
Collado González, J
·
Durand, T
·
Guy, A
·
Galano, JM
·
Torrecillas, A
·
Gil Izquierdo, Á
Document Type
Article
Year published
2017
Published
in Food Chemistry, ISSN: 0308-8146
Volume: 235, Pages: 298-307
Indexing
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85019935085
Source Identifiers
ISSN: 0308-8146
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service