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In vitro bioavailability of coenzyme Q10 in some foods and enriched foods with different coenzyme Q10 preparations | Bazı gıdalarda ve farklı koenzim Q10 preparatlarıyla zenginleştirilmiş gıdalarda in vitro koenzim Q10 biyoyararlılığının saptanması

2009

Ercan, P., Ege University, Faculty of Engineering, İzmir (Turkey). Div. of Food Engineering

AGROVOC Keywords
adulteration alimentos procesados antioxidantes antioxidants antioxydant bioavailability biodisponibilidad calentamiento chauffage coenzyme q10 cooking methods digestibilidad in vitro heating identification in vitro digestibility processed foods turkey turquie
Bibliographic information
Publisher
Ege University, Graduate School of Natural and Applied Sciences
Pagination
78 p.
Other Subjects
Biodisponibilita©; Digestibilita© in vitro; Adulta©ration; Aliment transforma©; Turqua­a; Identificacia³n; Adulteracia³n
Language
Turkish
Note
Summaries (En, Tr)
12 tables
23 fig.
ref.
Thesis (MSc in Food Engineering)
Type
Summary; Thesis
Corporate Author
Ege University, Graduate School of Natural and Applied Sciences, İzmir (Turkey)
2012-07-15
AGRIS AP
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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Turkey)

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