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.

Export

Export

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Export

×

This document cannot be exported because it belongs to another portal.

Full text

lock_openFull text externo

DOI: 10.3390/ANTIOX9060543 GOOGLE SCHOLAR lock_openOpen access editor

Sustainable development goals

• 

Data source: Scopus