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Tavera-Hernández R, Jiménez-Estrada M, Alvarado-Sansininea JJ, Huerta-Reyes M. Chia (Salvia hispanica L.), a Pre-Hispanic Food in the Treatment of Diabetes Mellitus: Hypoglycemic, Antioxidant, Anti-Inflammatory, and Inhibitory Properties of α-Glucosidase and α-Amylase, and in the Prevention of Cardiovascular Disease. Molecules. 2023; 28(24):8069. https://doi.org/10.3390/molecules28248069

Tavera-Hernández, Rosario, Manuel Jiménez-Estrada, J. Javier Alvarado-Sansininea, and Maira Huerta-Reyes. 2023. "Chia (Salvia hispanica L.), a Pre-Hispanic Food in the Treatment of Diabetes Mellitus: Hypoglycemic, Antioxidant, Anti-Inflammatory, and Inhibitory Properties of α-Glucosidase and α-Amylase, and in the Prevention of Cardiovascular Disease" Molecules 28, no. 24: 8069. https://doi.org/10.3390/molecules28248069

Tavera-Hernández, R., Jiménez-Estrada, M., Alvarado-Sansininea, J. J., & Huerta-Reyes, M. (2023). Chia (Salvia hispanica L.), a Pre-Hispanic Food in the Treatment of Diabetes Mellitus: Hypoglycemic, Antioxidant, Anti-Inflammatory, and Inhibitory Properties of α-Glucosidase and α-Amylase, and in the Prevention of Cardiovascular Disease. Molecules, 28(24), 8069. https://doi.org/10.3390/molecules28248069