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.
Revista:
Antioxidants

ISSN: 2076-3921

Any de publicació: 2020

Volum: 9

Número: 6

Pàgines: 1-29

Tipus: Article

DOI: 10.3390/ANTIOX9060543 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus