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Elsevier, Food Chemistry, (246), p. 129-136, 2018

DOI: 10.1016/j.foodchem.2017.10.131

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Fermented pomegranate wastes as sustainable source of ellagic acid: Antioxidant properties, anti-inflammatory action, and controlled release under simulated digestion conditions

Journal article published in 2018 by Luisella Verotta, Lucia Panzella, Stefano Antenucci, Valentina Calvenzani, Federica Tomay, Katia Petroni ORCID, Enrico Caneva, Alessandra Napolitano
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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