Bioavailability and antioxidant potential of rooibos flavonoids in humans following the consumption of different rooibos formulations
- authored by
-
T. Breiter,
C. Laue,
Gaby Kressel,
S. Gröll,
U.H. Engelhardt,
Andreas Hahn
- Organisation(s)
-
Institute of Food Science and Human Nutrition
Nutrition Physiology and Human Nutrition Section
- External Organisation(s)
-
Technische Universität Braunschweig
- Type
- Article
- Journal
- Food chemistry
- Volume
- 128
- Pages
- 338-347
- No. of pages
- 10
- ISSN
- 0308-8146
- Publication date
-
2011
- Publication status
-
Published
- Peer reviewed
-
Yes
- Electronic version(s)
-
https://doi.org/10.1016/j.foodchem.2011.03.029 (Access:
Unknown)