Bioavailability of the antioxidative thyme compounds thymol and p-cymene-2,3-diol in eggs

European Food Research and Technology

Volumn 209, Issue 2, 1999, Pages 140-144

  Krause, Edburga L ^a   Ternes, Waldemar ^a  

^a UNIVERSITY OF VETERINARY MEDICINE HANNOVER   (Germany)

Author keywords

Bioavailability; Egg; HPLC; p Cymene 2,3 diol; Thymol

Indexed keywords

EID: 0003098762     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050473     Document Type: Article

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