Published in
Elsevier, Food Chemistry, (214), p. 486-496, 2017
DOI: 10.1016/j.foodchem.2016.07.049
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The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion
Journal article published in 2017 by
Carlos Pineda-Vadillo,
Françoise Nau,
Catherin Guerin-Dubiard,
Julien Jardin 
,
Valérie Lechevalier,
Marisa Sanz-Buenhombre,
Alberto Guadarrama,
Tamás Tóth,
Éva Csavajda,
Hajnalka Hingyi,
Sibel Karakaya,
Juhani Sibakov,
Francesco Capozzi ,
Alessandra Bordoni,
Didier Dupont
,
Valérie Lechevalier,
Marisa Sanz-Buenhombre,
Alberto Guadarrama,
Tamás Tóth,
Éva Csavajda,
Hajnalka Hingyi,
Sibel Karakaya,
Juhani Sibakov,
Francesco Capozzi ,
Alessandra Bordoni,
Didier Dupont
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