A comparative study on the bioavailability of phenolic...

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Food Chemistry 2019 / 6

A comparative study on the bioavailability of phenolic compounds from organic and nonorganic red grapes

Iglesias-Carres, Lisard, Mas-Capdevila, Anna, Isabel Bravo, Francisca, Aragonès, Gerard, Arola-Arnal, Anna, Muguerza, Begoña
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.125092
Date:
June, 2019
File:
PDF, 552 KB
english, 2019
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