Concepedia

Publication | Open Access

The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion

DOIFull Paper Access

61

Citations

33

References

2016

Year

Carlos Pineda-Vadillo, Françoise Nau, C. Guérin-Dubiard, Julien Jardin, Valérie Lechevalier-Datin, Marisa Sanz‐Buenhombre, Alberto Guadarrama, Tamás Tóth, Éva Csavajda, Hajnalka Hingyi,
Food Chemistry

References

YearCitations

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