Publication | Closed Access
In vitro bioaccessibility and bioavailability of quercetin from the quercetin-fortified bread products with reduced glycemic potential
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Citations
34
References
2019
Year
Food ChemistryNutritionVitro BioaccessibilityFood AnalysisReduced Glycemic PotentialPharmacologyQuercetin-fortified Bread ProductsPolyphenolics
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