Emulsification of Coenzyme Q10 Using Gum Arabic Increases...

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

OZAKI, Aya, MUROMACHI, Ayako, SUMI, Mika, SAKAI, Yasushi, MORISHITA, Koji, OKAMOTO, Tadashi
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Volume:
56
Year:
2010
Language:
english
Journal:
Journal of Nutritional Science and Vitaminology
DOI:
10.3177/jnsv.56.41
File:
PDF, 290 KB
english, 2010
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