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1 Ergebnisse
1
In-vitro bio-accessibility and antioxidant activity of comm..:
Nolasco, Emerson
;
Baraka, Eugene
;
Yang, Junsi
..
Food Chemistry. 430 (2024) - p. 136948 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2023.136948
RT Journal T1
In-vitro bio-accessibility and antioxidant activity of commercial standard and enriched whole egg compounds influenced by production and domestic cooking practices
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.136948&Exemplar=1&LAN=DE A1 Nolasco, Emerson A1 Baraka, Eugene A1 Yang, Junsi A1 Ciftci, Ozan N. A1 Majumder, Kaustav PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 430 SP 136948 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.136948 DO https://doi.org/10.1016/j.foodchem.2023.136948 SF ELIB - SuUB Bremen
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