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Inhibition of α-glucosidase and α-amylase by Spanish extra virgin olive oils: The involvement of bioactive compounds other than oleuropein and hydroxytyrosol. [electronic resource] by
- Collado-González, Jacinta
- Grosso, Clara
- Valentão, Patricia
- Andrade, Paula B
- Ferreres, Federico
- Durand, Thierry
- Guy, Alexandre
- Galano, Jean-Marie
- Torrecillas, Arturo
- Gil-Izquierdo, Ángel
Producer: 20170808
In:
Food chemistry vol. 235
Availability: No items available.
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