Cite
HARVARD Citation
Rocchetti, G. et al. (2018). Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption. Food chemistry. pp. 633-640. [Online].
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Rocchetti, G. et al. (2018). Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption. Food chemistry. pp. 633-640. [Online].