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    • Bioavailability of phenols from a phenol-enriched olive oil 

      Suárez, Manuel; Valls, Rosa M.; Romero Fabregat, Mª Paz; Macià i Puig, Ma Alba; Fernandez, Sara; Giralt, Montserrat; Solà, Rosa; Motilva Casado, Mª José (Cambridge University Press, 2011)
      Phenolic compounds are one of the main reasons behind the healthy properties of virgin olive oil (VOO). However, their daily intake from VOO is low compared with that obtained from other phenolic sources. Therefore, the ...