decoration

Poids de l’Open access dans la production CNRS

Titre
Inhibition of alpha-glucosidase and alpha-amylase by Spanish extra virgin olive oils: The involvement of bioactive compounds other than oleuropein and hydroxytyrosol
BSO - Titre
Inhibition of α-glucosidase and α-amylase by Spanish extra virgin olive oils: The involvement of bioactive compounds other than oleuropein and hydroxytyrosol
DOI
DOAI
Identifiant WoS
WOS:000403515800038
Accès ouvert
OA - Non
Source - Accès ouvert
OA - Non
Type d'accès
Non OA
Editeur

Elsevier

Source

FOOD CHEMISTRY

ISSN
0308-8146
Type de document
  • Article
Notoriété
4 - Excellente
CNRS
Oui
CNRS - Institut
  • INC - Institut de chimie
uid:/WDW4BXTD
Powered by Lodex 9.6.0
decoration