Improvement of the oral bioavailability of coenzyme Q10 by emulsification with fats and emulsifiers used in the food industry - Concepedia

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Improvement of the oral bioavailability of coenzyme Q10 by emulsification with fats and emulsifiers used in the food industry

38

Citations

15

References

2008

Year

Pariya Thanatuksorn, Kiyoshi Kawai, Makoto Hayakawa, Mariko Hayashi, Kazuhito Kajiwara

Food ChemistryNutritionOral BioavailabilityCoenzyme Q10Food AnalysisBiotechnologyFood IndustryFood EngineeringFood ProcessingPublic HealthFood QualityPharmacologyFood TechnologyEmulsionHealth Sciences

References

	Year	Citations

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