Statistics for In Vitro Studies on the Antioxidant Property and Inhibition of 𝛼-Amylase, 𝛼-Glucosidase, and Angiotensin I-Converting Enzyme by Polyphenol-Rich Extracts from Cocoa (Theobroma cacao) Bean
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| In Vitro Studies on the Antioxidant Property and Inhibition of 𝛼-Amylase, 𝛼-Glucosidase, and Angiotensin I-Converting Enzyme by Polyphenol-Rich Extracts from Cocoa (Theobroma cacao) Bean | 0 |
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| In vitro studies on the antioxidant property and inhibition of α_amylase, α_glucosidase, and angiotensin.pdf | 28 |