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

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 · 2016 · 61 citations · 33 references

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