Proanthocyanidins with a Low Degree of Polymerization are Good Inhibitors of Digestive Enzymes Because of their Ability to form Specific Interactions: A Hypothesis
Journal article published in 2018 by
Alma A. Vazquez‐Flores 
,
Alejandra I. Martinez‐Gonzalez ,
Emilio Alvarez‐Parrilla ,
Ángel G. Díaz‐Sánchez ,
Laura A. la Rosa ,
Gustavo A. González‐Aguilar,
Cristóbal N. Aguilar
,
Alejandra I. Martinez‐Gonzalez ,
Emilio Alvarez‐Parrilla ,
Ángel G. Díaz‐Sánchez ,
Laura A. la Rosa ,
Gustavo A. González‐Aguilar,
Cristóbal N. Aguilar
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