Improvement of the oral bioavailability of coenzyme Q10 by...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2009 Vol. 42; Iss. 1

Improvement of the oral bioavailability of coenzyme Q10 by emulsification with fats and emulsifiers used in the food industry

Pariya Thanatuksorn, Kiyoshi Kawai, Makoto Hayakawa, Mariko Hayashi, Kazuhito Kajiwara
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Volume:
42
Year:
2009
Language:
english
DOI:
10.1016/j.lwt.2008.03.006
File:
PDF, 305 KB
english, 2009
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