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Gamboa-Gómez, Claudia I.; Barragán-Zúñiga, Jazel; Herrera, Mayra Denise; Alongi, Marilisa; Rocha-Guzmán, Nuria E.; Hererra-Rocha, Karen M.; Dominguez, Deisy; Valles-Araiza, Karla F.; Anese, Monica; Rodríguez-Morán, Martha; et al. (2025) 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. International Journal of Molecular Sciences, 26 (20). doi:10.3390/ijms262010067

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Reference TypeJournal (article/letter/editorial)
TitleInfluence 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
JournalInternational Journal of Molecular Sciences
AuthorsGamboa-Gómez, Claudia I.Author
Barragán-Zúñiga, JazelAuthor
Herrera, Mayra DeniseAuthor
Alongi, MarilisaAuthor
Rocha-Guzmán, Nuria E.Author
Hererra-Rocha, Karen M.Author
Dominguez, DeisyAuthor
Valles-Araiza, Karla F.Author
Anese, MonicaAuthor
Rodríguez-Morán, MarthaAuthor
Guerrero-Romero, FernandoAuthor
Year2025 (October 16)Volume26
Issue20
PublisherMDPI AG
DOIdoi:10.3390/ijms262010067Search in ResearchGate
Generate Citation Formats
Mindat Ref. ID19086701Long-form Identifiermindat:1:5:19086701:2
GUID0
Full ReferenceGamboa-Gómez, Claudia I.; Barragán-Zúñiga, Jazel; Herrera, Mayra Denise; Alongi, Marilisa; Rocha-Guzmán, Nuria E.; Hererra-Rocha, Karen M.; Dominguez, Deisy; Valles-Araiza, Karla F.; Anese, Monica; Rodríguez-Morán, Martha; et al. (2025) 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. International Journal of Molecular Sciences, 26 (20). doi:10.3390/ijms262010067
Plain TextGamboa-Gómez, Claudia I.; Barragán-Zúñiga, Jazel; Herrera, Mayra Denise; Alongi, Marilisa; Rocha-Guzmán, Nuria E.; Hererra-Rocha, Karen M.; Dominguez, Deisy; Valles-Araiza, Karla F.; Anese, Monica; Rodríguez-Morán, Martha; et al. (2025) 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. International Journal of Molecular Sciences, 26 (20). doi:10.3390/ijms262010067
In(2025, October) International Journal of Molecular Sciences Vol. 26 (20). MDPI AG

References Listed

These are the references the publisher has listed as being connected to the article. Please check the article itself for the full list of references which may differ. Not all references are currently linkable within the Digital Library.

International Coffee Organization (ICO) (2025, July 20). Coffee Development Report 2025. Available online: https://ico.org/.
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