Anthocyanins and proanthocyanidins from blueberry-blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate-utilizing enzymes in vitro
出版年份 2013 全文链接
标题
Anthocyanins and proanthocyanidins from blueberry-blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate-utilizing enzymes in vitro
作者
关键词
-
出版物
MOLECULAR NUTRITION & FOOD RESEARCH
Volume 57, Issue 7, Pages 1182-1197
出版商
Wiley
发表日期
2013-03-25
DOI
10.1002/mnfr.201200678
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