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Effect of the co-occurring components from olive oil and thyme extracts on the antioxidant status and its bioavailability in an acute ingestion in rats
Rubió Piqué, Laura; Serra Maqueda, Aida; Chen, O.; Macià i Puig, Ma Alba; Romero Fabregat, Mª Paz; Covas, María-Isabel; Solà, Rosa; Motilva Casado, Mª José
2014-01-02
Bioavailability
olive oil phenols
phenol metabolism
thyme phenols
antioxidant status
Oli d'oliva
Fenols
Romaní
Antioxidants
Biodisponibilitat
Olive oil
Phenols
Rosemary
Antioxidants
Bioavailability
info:eu-repo/semantics/embargoedAccess
(c) Royal Society of Chemistry (Gran Bretanya), 2014
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Royal Society of Chemistry (Gran Bretanya)
         

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