Gamboa-Gómez, C.I.; Barragán-Zúñiga, J.; Herrera, M.D.; Alongi, M.; Rocha-Guzmán, N.E.; Hererra-Rocha, K.M.; Dominguez, D.; Valles-Araiza, K.F.; Anese, M.; RodrÃguez-Morán, M.;
et al. 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. Int. J. Mol. Sci. 2025, 26, 10067.
https://doi.org/10.3390/ijms262010067
AMA Style
Gamboa-Gómez CI, Barragán-Zúñiga J, Herrera MD, Alongi M, Rocha-Guzmán NE, Hererra-Rocha KM, Dominguez D, Valles-Araiza KF, Anese M, RodrÃguez-Morán M,
et al. 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. 2025; 26(20):10067.
https://doi.org/10.3390/ijms262010067
Chicago/Turabian Style
Gamboa-Gómez, Claudia I., Jazel Barragán-Zúñiga, Mayra Denise Herrera, Marilisa Alongi, Nuria E. Rocha-Guzmán, Karen M. Hererra-Rocha, Deisy Dominguez, Karla F. Valles-Araiza, Monica Anese, Martha RodrÃguez-Morán,
and 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, no. 20: 10067.
https://doi.org/10.3390/ijms262010067
APA Style
Gamboa-Gómez, C. I., Barragán-Zúñiga, J., Herrera, M. D., Alongi, M., Rocha-Guzmán, N. E., Hererra-Rocha, K. M., Dominguez, D., Valles-Araiza, K. F., Anese, M., RodrÃguez-Morán, M., & Guerrero-Romero, F.
(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), 10067.
https://doi.org/10.3390/ijms262010067
