Cite
HARVARD Citation
Mueller, D. et al. (2018). Encapsulation of anthocyanins from bilberries – Effects on bioavailability and intestinal accessibility in humans. Food chemistry. pp. 217-224. [Online].
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Mueller, D. et al. (2018). Encapsulation of anthocyanins from bilberries – Effects on bioavailability and intestinal accessibility in humans. Food chemistry. pp. 217-224. [Online].