Anthocyanins and Flavanones Are More Bioavailable than Previously Perceived: A Review of Recent Evidence

  1. Kay, C.D.
  2. Pereira-Caro, G.
  3. Ludwig, I.A.
  4. Clifford, M.N.
  5. Crozier, A.
Revista:
Annual Review of Food Science and Technology

ISSN: 1941-1421,  1941-1413

Año de publicación: 2017

Volumen: 8

Páginas: 155-180

Tipo: Revisión

DOI: 10.1146/ANNUREV-FOOD-030216-025636 GOOGLE SCHOLAR
Fuente de los datos: Scopus