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Evaluation of polyphenol bioaccessibility and kinetic of st..:
Lucas-González, Raquel
;
Ángel Pérez-Álvarez, José
;
Moscaritolo, Salvatore
...
Food Chemistry. 338 (2021) - p. 128142 , 2021
Link:
https://doi.org/10.1016/j.foodchem.2020.128142
RT Journal T1
Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2020.128142&Exemplar=1&LAN=DE A1 Lucas-González, Raquel A1 Ángel Pérez-Álvarez, José A1 Moscaritolo, Salvatore A1 Fernández-López, Juana A1 Sacchetti, Giampiero A1 Viuda-Martos, Manuel PB Elsevier BV YR 2021 SN 0308-8146 JF Food Chemistry VO 338 SP 128142 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2020.128142 DO https://doi.org/10.1016/j.foodchem.2020.128142 SF ELIB - SuUB Bremen
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