In vitro approach for evaluation of carob by-products as source bioactive ingredients with potential to attenuate metabolic syndrome (MetS)

Article

Abstract: The potential bioactivities for alleviating Metabolic Syndrome associated risk factors were evaluate

Palabras claves:

Food analysis, Food science

Autores:

Aguirre L., Cristina Martínez-Villaluenga, De Luis D.A., Dueñas M., Lasa A., Martín‐diana A.B., Rico D., Silván J.M.

Fuentes:

scopus