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.

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DOI: 10.3390/ANTIOX9060543 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus