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Food Chemistry 2020 / 5

Physicochemical stability and in vitro bioaccessibility of phenolic compounds and anthocyanins from Thai rice bran extracts

Peanparkdee, Methavee, Patrawart, Juthatip, Iwamoto, Satoshi
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127157
Date:
May, 2020
File:
PDF, 546 KB
2020
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