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3881.
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The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion. [electronic resource] by
- Pineda-Vadillo, Carlos
- Nau, Françoise
- Guerin-Dubiard, Catherin
- Jardin, Julien
- Lechevalier, Valérie
- Sanz-Buenhombre, Marisa
- Guadarrama, Alberto
- Tóth, Tamás
- Csavajda, Éva
- Hingyi, Hajnalka
- Karakaya, Sibel
- Sibakov, Juhani
- Capozzi, Francesco
- Bordoni, Alessandra
- Dupont, Didier
Producer: 20170123
In:
Food chemistry vol. 214
Availability: No items available.
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