In vitro gastrointestinal absorption of red wine anthocyanins – Impact of structural complexity and phase II metabolization-Reference-Cited by-同舟云学术

In vitro gastrointestinal absorption of red wine anthocyanins – Impact of structural complexity and phase II metabolization

Published:2020-07 Issue: Volume:317 Page:126398
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Han Fuliang,Oliveira Hélder,Brás Natércia F.,Fernandes Iva^ORCID,Cruz Luís,De Freitas Victor,Mateus Nuno

Funder

National Natural Science Foundation of China

Key Research Program of Shaanxi Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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