Blueberry pectin and increased anthocyanins stability under in vitro digestion

标题
Blueberry pectin and increased anthocyanins stability under in vitro digestion
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 302, Issue -, Pages 125343
出版商
Elsevier BV
发表日期
2019-08-12
DOI
10.1016/j.foodchem.2019.125343

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