SEVILLA-ASENCIO, O. A.; DUBLÁN-GARCÍA, O.; GÓMEZ-OLIVÁN, L. M.; LÓPEZ-MARTÍNEZ, L. X. Inhibitory activity against α-glycosidase and α-amylase of aqueous extracts from different spices used in mexican dishes Inhibitory. CienciaUAT, [S. l.], v. 8, n. 1, p. 42-47, 2013. DOI: 10.29059/cienciauat.v8i1.6. Disponível em: https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/6. Acesso em: 22 jul. 2024.