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.
Aldizkaria:
Antioxidants

ISSN: 2076-3921

Argitalpen urtea: 2020

Alea: 9

Zenbakia: 6

Orrialdeak: 1-29

Mota: Artikulua

DOI: 10.3390/ANTIOX9060543 GOOGLE SCHOLAR lock_openSarbide irekia editor

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus