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
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Date
2014-01-02
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Rubió Piqué, Laura
Serra Maqueda, Aida
Chen, O.
Macià i Puig, Ma Alba
Romero Fabregat, Mª Paz
Covas Planells, María Isabel
Solà, Rosa
Motilva Casado, Mª José
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Food & Function, 2014, vol. 5, p. 740-747