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Wiley, International Journal of Food Science + Technology, 5(53), p. 1131-1139, 2017

DOI: 10.1111/ijfs.13682

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Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during in vitro -simulated gastrointestinal digestion

Journal article published in 2017 by Wei Quan, Yadan Tao, Mei Lu, Bo Yuan, Jie Chen ORCID, Maomao Zeng, Fang Qin, Fengxian Guo, Zhiyong He ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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