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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 四种墨西哥产区的咖啡烘焙程度对体外抗氧化活性和消化酶抑制的影响及其对碳水化合物和脂质吸收的在体效应

International Journal of Molecular Sciences 2025, Vol. 26, Page 10067

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2025-10-16

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Claudia I. Gamboa-Gómez; 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 Rodríguez-Morán; Fernando Guerrero-Romero