Influence of Coffee Roasting Degree from Four Mexican Regions on In Vitro Antioxidant Activity and Digestive Enzyme Inhibition and Its In Vivo Effects on Carbohydrate and Lipid Absorption
墨西哥四个地区咖啡烘焙程度对体外抗氧化活性和消化酶抑制作用的影响及其对体内碳水化合物和脂质吸收的影响
期刊:International Journal of Molecular Sciences
影响因子:4.9
doi:10.3390/ijms262010067
Gamboa-Gómez, Claudia I; Barragán-Zúñiga, Jazel; Herrera, Mayra Denise; Alongi, Marilisa; Rocha-Guzmán, Nuria E; Herrera-Rocha, Karen M; Dominguez, Deisy; Valles-Araiza, Karla F; Anese, Monica; Rodríguez-Morán, Martha; Guerrero-Romero, Fernando