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.
Revue:
Antioxidants

ISSN: 2076-3921

Année de publication: 2020

Volumen: 9

Número: 6

Pages: 1-29

Type: Article

DOI: 10.3390/ANTIOX9060543 GOOGLE SCHOLAR lock_openAccès ouvert editor

Objectifs de Développement Durable

La source de données: Scopus