Cite
HARVARD Citation
Oliveira, H. et al. (2019). Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wine. Food chemistry. pp. 410-418. [Online].
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Oliveira, H. et al. (2019). Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wine. Food chemistry. pp. 410-418. [Online].