Emulsification of Coenzyme Q10 Using Gum Arabic Increases Bioavailability in Rats and Human and Improves Food-Processing Suitability

标题
Emulsification of Coenzyme Q10 Using Gum Arabic Increases Bioavailability in Rats and Human and Improves Food-Processing Suitability
作者
关键词
-
出版物
出版商
Center for Academic Publications Japan
发表日期
2010-03-31
DOI
10.3177/jnsv.56.41

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