Relative bioavailability of coumarin from cinnamon and cinnamon‐containing foods compared to isolated coumarin: A four‐way crossover study in human volunteers (Englisch)
- Neue Suche nach: Abraham, Klaus
- Neue Suche nach: Pfister, Michael
- Neue Suche nach: Wöhrlin, Friederike
- Neue Suche nach: Lampen, Alfonso
- Neue Suche nach: Abraham, Klaus
- Neue Suche nach: Pfister, Michael
- Neue Suche nach: Wöhrlin, Friederike
- Neue Suche nach: Lampen, Alfonso
In:
Molecular Nutrition & Food Research
;
55
, 4
;
644-653
;
2011
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Relative bioavailability of coumarin from cinnamon and cinnamon‐containing foods compared to isolated coumarin: A four‐way crossover study in human volunteers
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Beteiligte:Abraham, Klaus ( Autor:in ) / Pfister, Michael ( Autor:in ) / Wöhrlin, Friederike ( Autor:in ) / Lampen, Alfonso ( Autor:in )
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Erschienen in:Molecular Nutrition & Food Research ; 55, 4 ; 644-653
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Verlag:
- Neue Suche nach: WILEY‐VCH Verlag
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Erscheinungsdatum:01.04.2011
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Format / Umfang:10 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
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Relative bioavailability of coumarin from cinnamon and cinnamon‐containing foods compared to isolated coumarin: A four‐way crossover study in human volunteersAbraham, Klaus / Pfister, Michael / Wöhrlin, Friederike / Lampen, Alfonso et al. | 2011
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