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

标题
Hydroxytyrosol in functional hydroxytyrosol-enriched biscuits is highly bioavailable and decreases oxidised low density lipoprotein levels in humans
作者
关键词
Hydroxytyrosol, Bioavailability, Biscuit, Human, LC–MS-QToF, Oxidised-low density lipoprotein
出版物
FOOD CHEMISTRY
Volume 205, Issue -, Pages 248-256
出版商
Elsevier BV
发表日期
2016-03-05
DOI
10.1016/j.foodchem.2016.03.011

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