Hydroxytyrosol in functional hydroxytyrosol-enriched biscuits is highly bioavailable and decreases oxidised low density lipoprotein levels in humans

  1. Mateos, R.
  2. Martínez-López, S.
  3. Baeza Arévalo, G.
  4. Amigo-Benavent, M.
  5. Sarriá, B.
  6. Bravo-Clemente, L.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2016

Volumen: 205

Pages: 248-256

Type: Article

DOI: 10.1016/J.FOODCHEM.2016.03.011 GOOGLE SCHOLAR
La source de données: Scopus