Influence of Rye Flour Enzymatic Biotransformation on the Antioxidant Capacity and Transepithelial Transport of Phenolic Acids

AuthID
 P-00N-SXS
8
Author(s)
Martins, IM
·
Macedo, GA
Tipo de Documento
Article
Year published
2018
Publicado
in FOOD & FUNCTION, ISSN: 2042-6496
Volume: 9, Número: 3, Páginas: 1889-1898 (10)
Indexing
Wos®
Scopus®
Crossref®6
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 29537001
SCOPUS: 2-s2.0-85044223344
Wos: WOS:000431717400051
Source Identifiers
ISSN: 2042-6496
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