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
Tipo de Documento
Article
Year published
2017
Publicado
in Food Chemistry, ISSN: 0308-8146
Volume: 235, Páginas: 298-307
Indexing
Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85019935085
Source Identifiers
ISSN: 0308-8146
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