In vivo study of the bioavailability and metabolic profile of (poly)phenols after sous-vide artichoke consumption

  1. Domínguez-Fernández, M.
  2. Young Tie Yang, P.
  3. Ludwig, I.A.
  4. Clifford, M.N.
  5. Cid, C.
  6. Rodriguez-Mateos, A.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2022

Alea: 367

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2021.130620 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus