In vivo study of the bioavailability and metabolic profile of (poly)phenols after sous-vide artichoke consumption

1. Domínguez-Fernández, M.
2. Young Tie Yang, P.
3. Ludwig, I.A.
4. Clifford, M.N.
5. Cid, C.
6. Rodriguez-Mateos, A.

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lock_openFull text externo lock_openDadun handle

DOI: 10.1016/J.FOODCHEM.2021.130620 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10171/63380

Dadun. Depósito Académico Digital de la Universidad de Navarra: lock_openOpen access Handle

Data source: Scopus