Effect of polyphenols of olive oil, Hydroxytyrosol and its glucuronides on the vascular reactivity in a type 2 diabetes context
Résumé
Effect of polyphenols of olive oil, Hydroxytyrosol and its glucuronides on the vascular reactivity in a type 2 diabetes context. Printemps de la Cardiologie Recherche Fondamentale & Clinique