Bioavailability of Anthocyanins from Purple Carrot Juice: Effects of Acylation and Plant Matrix

Published 2009 View Full Article

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Title
Bioavailability of Anthocyanins from Purple Carrot Juice: Effects of Acylation and Plant Matrix
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 4, Pages 1226-1230
Publisher
American Chemical Society (ACS)
Online
2009-01-23
DOI
10.1021/jf802988s

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