Iberian dry-cured ham as a potential source of α-glucosidase-inhibitory peptides

Journal of Functional Foods - Tập 67 - Trang 103840 - 2020
Leticia Mora1, Diego González-Rogel1, Alejandro Heres1, Fidel Toldrá1
1Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino, 7, 46980 Paterna, Valencia, Spain

Tài liệu tham khảo

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