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

AuthID
 P-00R-AJE
10
Author(s)
Collado Gonzalez, J
·
Grosso, C
·
Valentao, P
·
Ferreres, F
·
Durand, T
·
Guy, A
·
Galano, JM
·
Torrecillas, A
·
Gil Izquierdo, A
Tipo de Documento
Article
Year published
2017
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 235, Páginas: 298-307 (10)
Indexing
Wos®
Google Scholar®
Publication Identifiers
Wos: WOS:000403515800038
Source Identifiers
ISSN: 0308-8146
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