Romeu M, Rubio L, Sanchez-Martos V, Castaner O, de la Torre R, Valls RM, Ras R, Pedret A, Catalan U, Lopez de las Hazas MdC, Motilva MJ, Fito M, Sola R, Giralt M. 2016. Virgin Olive Oil Enriched with Its Own Phenols or Complemented with Thyme Phenols Improves DNA Protection against Oxidation and Antioxidant Enzyme Activity in Hyperlipidemic Subjects. Journal of Agricultural and Food Chemistry 64, 1879-1888.

maig 16, 2016 | 0 comments

Food Bioactive Compounds