Encapsulation of anthocyanins from bilberries - Effects on...

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Food Chemistry 2017 / 12

Encapsulation of anthocyanins from bilberries - Effects on bioavailability and intestinal accessibility in humans

Mueller, Dolores, Jung, Kathrin, Winter, Manuel, Rogoll, Dorothee, Melcher, Ralph, Kulozik, Ulrich, Schwarz, Karin, Richling, Elke
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.12.058
Date:
December, 2017
File:
PDF, 1.39 MB
english, 2017
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