Effect of the co-occurring olive oil and thyme extracts on the phenolic bioaccesibility and bioavailability assessed by in vitro digestion and cell models-Reference-Cited by-同舟云学术

Effect of the co-occurring olive oil and thyme extracts on the phenolic bioaccesibility and bioavailability assessed by in vitro digestion and cell models

Published:2014-04 Issue: Volume:149 Page:277-284
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Rubió Laura,Macià Alba,Castell-Auví Anna,Pinent Montserrat,Blay M. Teresa,Ardévol Anna,Romero Maria-Paz,Motilva Maria-José

Funder

Spanish Ministry of Education and Science

University of Lleida through the L. Rubió

DIUE de la Generalitat de Catalunya

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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