Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices
Oksuz, Tugba, Tacer-Caba, Zeynep, Nilufer-Erdil, Dilara, Boyacioglu, DilekVolume:
56
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-03888-2
Date:
September, 2019
File:
PDF, 357 KB
english, 2019