Processing blackcurrants dramatically reduces the content and does not enhance the urinary yield of anthocyanins in human subjects

Published 2007 View Full Article

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Title
Processing blackcurrants dramatically reduces the content and does not enhance the urinary yield of anthocyanins in human subjects
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 108, Issue 3, Pages 869-878
Publisher
Elsevier BV
Online
2007-12-06
DOI
10.1016/j.foodchem.2007.11.052

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