Improvement of the oral bioavailability of coenzyme Q 10 by emulsification with fats and emulsifiers used in the food industry
| Autor: | Thanatuksorn, Pariya, Kawai, Kiyoshi, Hayakawa, Makoto, Hayashi, Mariko, Kajiwara, Kazuhito |
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| Zdroj: | In LWT - Food Science and Technology 2009 42(1):385-390 |
| Databáze: | ScienceDirect |
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