Effect of olive ripening degree on the antidiabetic potential of biophenols-rich extracts of Brava Gallega virgin olive oils

  1. Reboredo-Rodríguez, P.
  2. Olmo-García, L.
  3. Figueiredo-González, M.
  4. González-Barreiro, C.
  5. Carrasco-Pancorbo, A.
  6. Cancho-Grande, B.
Revue:
Food Research International

ISSN: 1873-7145,  0963-9969

Année de publication: 2020

Volumen: 137

Type: Article

DOI: 10.1016/J.FOODRES.2020.109427 GOOGLE SCHOLAR
La source de données: Scopus