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1 Ergebnisse
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Stability and bioaccessibility of anthocyanins in bakery pr..:
Karakaya, Sibel
;
Simsek, Sebnem
;
Eker, Alper Tolga
...
Food & Function. 7 (2016) 8 - p. 3488-3496 , 2016
Link:
https://doi.org/10.1039/c6fo00567e
RT Journal T1
Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins
UL https://suche.suub.uni-bremen.de/peid=cr-10.1039_c6fo00567e&Exemplar=1&LAN=DE A1 Karakaya, Sibel A1 Simsek, Sebnem A1 Eker, Alper Tolga A1 Pineda-Vadillo, Carlos A1 Dupont, Didier A1 Perez, Beatriz A1 Viadel, Blanca A1 Sanz-Buenhombre, Marisa A1 Rodriguez, Alberto Guadarrama A1 Kertész, Zsófia A1 Hegyi, Adrienn A1 Bordoni, Alessandra A1 El, Sedef Nehir PB Royal Society of Chemistry (RSC) YR 2016 SN 2042-6496 SN 2042-650X JF Food & Function VO 7 IS 8 SP 3488 OP 3496 LK http://dx.doi.org/https://doi.org/10.1039/c6fo00567e DO https://doi.org/10.1039/c6fo00567e SF ELIB - SuUB Bremen
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