Cite
HARVARD Citation
Mateos, R. et al. (2016). Hydroxytyrosol in functional hydroxytyrosol-enriched biscuits is highly bioavailable and decreases oxidised low density lipoprotein levels in humans. Food chemistry. pp. 248-256. [Online].
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Mateos, R. et al. (2016). Hydroxytyrosol in functional hydroxytyrosol-enriched biscuits is highly bioavailable and decreases oxidised low density lipoprotein levels in humans. Food chemistry. pp. 248-256. [Online].