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Emulsification of Coenzyme Q10 Using Gum Arabic Increases B..:
OZAKI, Aya
;
MUROMACHI, Ayako
;
SUMI, Mika
...
Journal of Nutritional Science and Vitaminology. 56 (2010) 1 - p. 41-47 , 2010
Link:
https://doi.org/10.3177/jnsv.56.41
RT Journal T1 <Title>Emulsification of Coenzyme Q10 Using Gum Arabic Increases Bioavailability in Rats and Human and Improves Food-Processing Suitability</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3177_jnsv.56.41&Exemplar=1&LAN=DE A1 OZAKI, Aya A1 MUROMACHI, Ayako A1 SUMI, Mika A1 SAKAI, Yasushi A1 MORISHITA, Koji A1 OKAMOTO, Tadashi PB Center for Academic Publications Japan YR 2010 SN 0301-4800 SN 1881-7742 JF Journal of Nutritional Science and Vitaminology VO 56 IS 1 SP 41 OP 47 LK http://dx.doi.org/https://doi.org/10.3177/jnsv.56.41 DO https://doi.org/10.3177/jnsv.56.41 SF ELIB - SuUB Bremen
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