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Bioavailability and antioxidant potential of rooibos flavonoids in humans following the consumption of different rooibos formulations

Publikation: Beitrag in FachzeitschriftArtikelForschungPeer-Review

Autorschaft

  • T. Breiter
  • C. Laue
  • Gaby Kressel
  • S. Gröll
  • Andreas Hahn

Externe Organisationen

  • Technische Universität Braunschweig
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Details

OriginalspracheEnglisch
Seiten (von - bis)338-347
Seitenumfang10
FachzeitschriftFood chemistry
Jahrgang128
Ausgabenummer2
PublikationsstatusVeröffentlicht - 2011

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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, Jahrgang 128, Nr. 2, 2011, S. 338-347.

Publikation: Beitrag in FachzeitschriftArtikelForschungPeer-Review

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
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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",
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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 -

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