Cite
HARVARD Citation
Escudero, L. et al. (2014). Stability of Iron–Quercetin Complexes in Synthetic Wine under In Vitro Digestion Conditions. Journal of food science. 79 (10), pp. C1933-C1938. [Online].
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Escudero, L. et al. (2014). Stability of Iron–Quercetin Complexes in Synthetic Wine under In Vitro Digestion Conditions. Journal of food science. 79 (10), pp. C1933-C1938. [Online].