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CRIS
Publication
Olive oil phenolic compounds decrease the postprandial inflammatory response by reducing postprandial plasma lipopolysaccharide levels
Details
Olive oil phenolic compounds decrease the postprandial inflammatory response by reducing postprandial plasma lipopolysaccharide levels
ISSN
03088146
Date Issued
2014
Author(s)
PABLO PEREZ MARTINEZ
FRANCISCO JAVIER DELGADO LISTA
FRANCISCO PEREZ JIMENEZ
JOSE LOPEZ MIRANDA
MARÍA DOLORES LUQUE DE CASTRO
DOI
10.1016/j.foodchem.2014.04.047
Subjects
Analytical Chemistry
Food Science
Analytical Chemistry
Food Science
