Bioavailability of phenolic compounds and antioxidant...

Journal of Functional Foods 2016 / 08 Vol. 25

Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats

Del Pino-García, Raquel, Rivero-Pérez, María D., González-SanJosé, María L., Croft, Kevin D., Muñiz, Pilar
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Volume:
25
Language:
english
Journal:
Journal of Functional Foods
DOI:
10.1016/j.jff.2016.06.030
Date:
August, 2016
File:
PDF, 915 KB
english, 2016
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