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The food matrix affects the anthocyanin profile of fortifie..:
Pineda-Vadillo, Carlos
;
Nau, Françoise
;
Guerin-Dubiard, Catherin
...
Food Chemistry. 214 (2017) - p. 486-496 , 2017
Link:
https://doi.org/10.1016/j.foodchem.2016.07.049
RT Journal T1
The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2016.07.049&Exemplar=1&LAN=DE A1 Pineda-Vadillo, Carlos A1 Nau, Françoise A1 Guerin-Dubiard, Catherin A1 Jardin, Julien A1 Lechevalier, Valérie A1 Sanz-Buenhombre, Marisa A1 Guadarrama, Alberto A1 Tóth, Tamás A1 Csavajda, Éva A1 Hingyi, Hajnalka A1 Karakaya, Sibel A1 Sibakov, Juhani A1 Capozzi, Francesco A1 Bordoni, Alessandra A1 Dupont, Didier PB Elsevier BV YR 2017 SN 0308-8146 JF Food Chemistry VO 214 SP 486 OP 496 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2016.07.049 DO https://doi.org/10.1016/j.foodchem.2016.07.049 SF ELIB - SuUB Bremen
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