Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion

出版年份 2013 全文链接

标题

Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion

作者

关键词

-

出版物

FOOD CHEMISTRY

Volume 153, Issue -, Pages 272-278

出版商

Elsevier BV

发表日期

2013-12-22

DOI

10.1016/j.foodchem.2013.12.063

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