Copyright Notice: Authors publishing with the journal retain the copyright to their work. Authors may reproduce their published material elsewhere subsequently with the usual acknowledgment to the journal and the volume and page details. Third parties who wish to reproduce published material should write to the editorial office for permission.

Open Access: GASTROIA is an Open Access, it retain the copyright to their work, licensing it under the Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.

You are free to

share — copy and redistribute the material in any medium or format
adapt — remix, transform, and build upon the material. The licensor cannot revoke these freedoms as long as you follow the license terms.
Under the following terms:

You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
You may not use the material for commercial purposes. No additional restrictions. You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits. 
GASTROIA provides immediate open access to its content on the principle that making research free available to the public supports a greater global exchange of knowledge.