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Chemical Composition of Blackberry Press Cake, Polyphenolic..:
Kosmala, Monika
;
Jurgoński, Adam
;
Juśkiewicz, Jerzy
...
Journal of Agricultural and Food Chemistry. 65 (2017) 27 - p. 5470-5479 , 2017
Link:
https://doi.org/10.1021/acs.jafc.7b01876
RT Journal T1 <Title>Chemical Composition of Blackberry Press Cake, Polyphenolic Extract, and Defatted Seeds, and Their Effects on Cecal Fermentation, Bacterial Metabolites, and Blood Lipid Profile in Rats</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_acs.jafc.7b01876&Exemplar=1&LAN=DE A1 Kosmala, Monika A1 Jurgoński, Adam A1 Juśkiewicz, Jerzy A1 Karlińska, Elżbieta A1 Macierzyński, Jakub A1 Rój, Edward A1 Zduńczyk, Zenon PB American Chemical Society (ACS) YR 2017 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 65 IS 27 SP 5470 OP 5479 LK http://dx.doi.org/https://doi.org/10.1021/acs.jafc.7b01876 DO https://doi.org/10.1021/acs.jafc.7b01876 SF ELIB - SuUB Bremen
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