A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion

出版年份 2019 全文链接

标题

作者

关键词

Legumes, Anthocyanins, Phenolic compounds, In-vitro digestion, Bioaccessibility

出版物

Volume 285, Issue -, Pages 458-467

出版商

Elsevier BV

发表日期

2019-02-01

DOI

10.1016/j.foodchem.2019.01.148

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