Details
| Original language | English |
|---|---|
| Pages (from-to) | 338-347 |
| Number of pages | 10 |
| Journal | Food chemistry |
| Volume | 128 |
| Issue number | 2 |
| Publication status | Published - 2011 |
Cite this
- Standard
- Harvard
- Apa
- Vancouver
- BibTeX
- RIS
Bioavailability and antioxidant potential of rooibos flavonoids in humans following the consumption of different rooibos formulations. / Breiter, T.; Laue, C.; Kressel, Gaby et al.
In: Food chemistry, Vol. 128, No. 2, 2011, p. 338-347.
In: Food chemistry, Vol. 128, No. 2, 2011, p. 338-347.
Research output: Contribution to journal › Article › Research › peer review
Breiter, T, Laue, C, Kressel, G, Gröll, S, Engelhardt, UH & Hahn, A 2011, 'Bioavailability and antioxidant potential of rooibos flavonoids in humans following the consumption of different rooibos formulations', Food chemistry, vol. 128, no. 2, pp. 338-347. https://doi.org/10.1016/j.foodchem.2011.03.029
Breiter, T., Laue, C., Kressel, G., Gröll, S., Engelhardt, U. H., & Hahn, A. (2011). Bioavailability and antioxidant potential of rooibos flavonoids in humans following the consumption of different rooibos formulations. Food chemistry, 128(2), 338-347. https://doi.org/10.1016/j.foodchem.2011.03.029
Breiter T, Laue C, Kressel G, Gröll S, Engelhardt UH, Hahn A. Bioavailability and antioxidant potential of rooibos flavonoids in humans following the consumption of different rooibos formulations. Food chemistry. 2011;128(2):338-347. doi: 10.1016/j.foodchem.2011.03.029
Download
@article{18e9522bb69243379d0c1fb349eb2620,
title = "Bioavailability and antioxidant potential of rooibos flavonoids in humans following the consumption of different rooibos formulations",
author = "T. Breiter and C. Laue and Gaby Kressel and S. Gr{\"o}ll and U.H. Engelhardt and Andreas Hahn",
note = "Funding information: This research project was supported by the German Ministry of Economics and Technology (via AIF) and FEI (Forschungskreis der Ern{\"a}hrungsindustrie e.V., Bonn). Project 15303 N.",
year = "2011",
doi = "10.1016/j.foodchem.2011.03.029",
language = "English",
volume = "128",
pages = "338--347",
journal = "Food chemistry",
issn = "0308-8146",
publisher = "Elsevier Ltd.",
number = "2",
}
Download
TY - JOUR
T1 - Bioavailability and antioxidant potential of rooibos flavonoids in humans following the consumption of different rooibos formulations
AU - Breiter, T.
AU - Laue, C.
AU - Kressel, Gaby
AU - Gröll, S.
AU - Engelhardt, U.H.
AU - Hahn, Andreas
N1 - Funding information: This research project was supported by the German Ministry of Economics and Technology (via AIF) and FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn). Project 15303 N.
PY - 2011
Y1 - 2011
U2 - 10.1016/j.foodchem.2011.03.029
DO - 10.1016/j.foodchem.2011.03.029
M3 - Article
VL - 128
SP - 338
EP - 347
JO - Food chemistry
JF - Food chemistry
SN - 0308-8146
IS - 2
ER -