Processing Blackcurrants Dramatically Reduces the Content and Does Not Enhance the Urinary Yield of Anthocyanins in Human Subjects

AuthID
 P-003-YT0
7
Author(s)
Brett, GM
·
Saha, S
·
Teucher, B
·
Kroon, PA
Tipo de Documento
Article
Year published
2008
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 108, Número: 3, Páginas: 869-878 (10)
Indexing
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Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-39049094079
Wos: WOS:000253620200010
Source Identifiers
ISSN: 0308-8146
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