Cite
HARVARD Citation
Yuste, S. et al. (2020). Thermal and non-thermal processing of red-fleshed apple: how are (poly)phenol composition and bioavailability affected?. Food & function. 11 (12), pp. 10436-10447. [Online].
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Yuste, S. et al. (2020). Thermal and non-thermal processing of red-fleshed apple: how are (poly)phenol composition and bioavailability affected?. Food & function. 11 (12), pp. 10436-10447. [Online].