Effects of functional olive oil enriched with its own phenolic compounds on endothelial function in hypertensive patients. A randomised controlled trial

FRANCISCO JOSE FUENTES JIMENEZJOSE LOPEZ MIRANDA2026-01-292026-01-29201510.1016/j.foodchem.2014.06.1072-s2.0-84904363282https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/25530Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceEffects of functional olive oil enriched with its own phenolic compounds on endothelial function in hypertensive patients. A randomised controlled trialresearch article