Cite
HARVARD Citation
Molino, S. et al. (2018). Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation. Journal of functional foods. pp. 188-195. [Online].
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Molino, S. et al. (2018). Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation. Journal of functional foods. pp. 188-195. [Online].