Vitamin E supplementation increases the stability and the in vivo antioxidant capacity of refined olive oil. (Q54061190)
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scientific article
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Vitamin E supplementation increases the stability and the in vivo antioxidant capacity of refined olive oil. |
scientific article |
Statements
Vitamin E supplementation increases the stability and the in vivo antioxidant capacity of refined olive oil (English)
M C Ramírez-Tortosa
S Ibáñez
J Alfonso González
G G Duthie
J R Huertas