Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review

标题
Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review
作者
关键词
-
出版物
Journal of Functional Foods
Volume 7, Issue -, Pages 101-111
出版商
Elsevier BV
发表日期
2014-03-01
DOI
10.1016/j.jff.2014.01.033

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