Study of the in vitro digestion of olive oil enriched or not with antioxidant phenolic compounds. Relationships between bioaccessibility of main components of different oils and their composition

  1. Alberdi-Cedeño, J.
  2. Ibargoitia, M.L.
  3. Guillén, M.D.
Zeitschrift:
Antioxidants

ISSN: 2076-3921

Datum der Publikation: 2020

Ausgabe: 9

Nummer: 6

Seiten: 1-29

Art: Artikel

DOI: 10.3390/ANTIOX9060543 GOOGLE SCHOLAR lock_openOpen Access editor

Ziele für nachhaltige Entwicklung

Datenquelle: Scopus