Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoids

  1. Carrillo, C.
  2. Buvé, C.
  3. Panozzo, A.
  4. Grauwet, T.
  5. Hendrickx, M.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2017

Alea: 227

Orrialdeak: 271-279

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2017.01.062 GOOGLE SCHOLAR
Datuen iturria: Scopus