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In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) following simulated gastro-intestinal digestion

Food ChemistryFood Bioactive CompoundVitro BioaccessibilityMedicinePhysiologyGastro-intestinal DigestionAntioxidant ActivityPhytochemicalPhytochemistryPharmacologyOxidative StressHealth Sciences