Cite
HARVARD Citation
Li, C. et al. (2023). Stability and antioxidant activity of phenolic compounds during in vitro digestion. Journal of food science. 88 (2), pp. 696-716. [Online].
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Li, C. et al. (2023). Stability and antioxidant activity of phenolic compounds during in vitro digestion. Journal of food science. 88 (2), pp. 696-716. [Online].