Comparison of the in Vitro Gastrointestinal Bioavailability of Acylated and Non-Acylated Anthocyanins: Purple-Fleshed Sweet Potato Vs Red Wine

AuthID
 P-00P-RAJ
5
Author(s)
Tipo de Documento
Article
Year published
2019
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 276, Páginas: 410-418 (9)
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Wos®
Scopus®
Crossref®71
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85054689153
Wos: WOS:000449346800052
Source Identifiers
ISSN: 0308-8146
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