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Mechanistic understanding of the improvement of the digesti..:
Xing, Ying
;
Yuan, Qiuyan
;
Gui, Xiangru
...
Innovative Food Science & Emerging Technologies. 92 (2024) - p. 103559 , 2024
Link:
https://doi.org/10.1016/j.ifset.2023.103559
RT Journal T1 <Title>Mechanistic understanding of the improvement of the digestive retention of anthocyanins by modified pectin after high-pressure homogenization of strawberry pulp</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2023.103559&Exemplar=1&LAN=DE A1 Xing, Ying A1 Yuan, Qiuyan A1 Gui, Xiangru A1 Jian, Lei A1 Wang, Kunhua A1 Ma, Qiudi A1 Wang, Jun A1 Xu, Huaide PB Elsevier BV YR 2024 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 92 SP 103559 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2023.103559 DO https://doi.org/10.1016/j.ifset.2023.103559 SF ELIB - SuUB Bremen
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