Virgin Olive Oil Enriched with Its Own Phenolics or Complemented with Thyme Phenols Improves DNA Protection against Oxidation and Antioxidant Enzyme Activity in Hyperlipidemic Subjects (vol 64, pg 1879, 2016)

被引：2
作者：
Romeu, Marta
Rubio, Laura
Sanchez-Martos, Vanessa
Castaner, Olga
de la Torre, Rafael
Valls, Rosa M.
Ras, Rosa
Pedret, Anna
Catalan, Ursula
de las Hazas, Maria del Carmen Lopez
Motilva, Maria J.
Fito, Montserrat
Sola, Rosa
Giralt, Montserrat
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2016年 / 64卷 / 24期
关键词：
D O I：
10.1021/acs.jafc.6b02583
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：5137 / 5137
页数：1
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[1]   Virgin Olive Oil Enriched with Its Own Phenols or Complemented with Thyme Phenols Improves DNA Protection against Oxidation and Antioxidant Enzyme Activity in Hyperlipidemic Subjects [J].
Romeu, Marta ;
Rubio, Laura ;
Sanchez-Martos, Vanessa ;
Castaner, Olga ;
de la Torre, Rafael ;
Valls, Rosa M. ;
Ras, Rosa ;
Pedret, Anna ;
Catalan, Ursula ;
Lopez de las Hazas, Maria del Carmen ;
Motilva, Maria J. ;
Fito, Montserrat ;
Sola, Rosa ;
Giralt, Montserrat .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2016, 64 (09) :1879-1888
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