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

出版年份 2007 全文链接

标题

作者

关键词

出版物

Volume 108, Issue 3, Pages 869-878

出版商

Elsevier BV

发表日期

2007-12-06

DOI

10.1016/j.foodchem.2007.11.052

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