Antioxidant potential and phenolic profile of blackberry...

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Food Research International 2018 / 11

Antioxidant potential and phenolic profile of blackberry anthocyanin extract followed by human gut microbiota fermentation

Gowd, Vemana, Bao, Tao, Chen, Wei
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2018.11.001
Date:
November, 2018
File:
PDF, 679 KB
english, 2018
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