Ousaaid, D.; Laaroussi, H.; Mechchate, H.; Bakour, M.; El Ghouizi, A.; Mothana, R.A.; Noman, O.; Es-safi, I.; Lyoussi, B.; El Arabi, I.
The Nutritional and Antioxidant Potential of Artisanal and Industrial Apple Vinegars and Their Ability to Inhibit Key Enzymes Related to Type 2 Diabetes In Vitro. Molecules 2022, 27, 567.
https://doi.org/10.3390/molecules27020567
AMA Style
Ousaaid D, Laaroussi H, Mechchate H, Bakour M, El Ghouizi A, Mothana RA, Noman O, Es-safi I, Lyoussi B, El Arabi I.
The Nutritional and Antioxidant Potential of Artisanal and Industrial Apple Vinegars and Their Ability to Inhibit Key Enzymes Related to Type 2 Diabetes In Vitro. Molecules. 2022; 27(2):567.
https://doi.org/10.3390/molecules27020567
Chicago/Turabian Style
Ousaaid, Driss, Hassan Laaroussi, Hamza Mechchate, Meryem Bakour, Asmae El Ghouizi, Ramzi A. Mothana, Omar Noman, Imane Es-safi, Badiaa Lyoussi, and Ilham El Arabi.
2022. "The Nutritional and Antioxidant Potential of Artisanal and Industrial Apple Vinegars and Their Ability to Inhibit Key Enzymes Related to Type 2 Diabetes In Vitro" Molecules 27, no. 2: 567.
https://doi.org/10.3390/molecules27020567
APA Style
Ousaaid, D., Laaroussi, H., Mechchate, H., Bakour, M., El Ghouizi, A., Mothana, R. A., Noman, O., Es-safi, I., Lyoussi, B., & El Arabi, I.
(2022). The Nutritional and Antioxidant Potential of Artisanal and Industrial Apple Vinegars and Their Ability to Inhibit Key Enzymes Related to Type 2 Diabetes In Vitro. Molecules, 27(2), 567.
https://doi.org/10.3390/molecules27020567
