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Linking the chemistry and physics of food with health and nutrition
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New insights on the interaction mechanism between tau protein and oleocanthal, an extra-virgin olive-oil bioactive component

Corresponding authors
Dipartimento di Scienze Farmaceutiche e Biomediche, Università degli Studi di Salerno, Via Ponte don Melillo, Fisciano, Italy
Fax: +39 089 969602
Tel: +39 089 969243
Food Funct., 2011,2, 423-428

DOI: 10.1039/C1FO10064E
Received 29 Apr 2011, Accepted 14 Jun 2011
First published online 07 Jul 2011
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