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Innovaciones en Productos Alimentarios 2017
5TH INTERNATIONAL CONFERENCE ON FOOD DIGESTION
Bioaccessibility and antioxidant potential of flour obtained from persimmon fruit (Diospyros kaki) coproducts during in vitro gastrointestinal digestion
RDF description of Bioaccessibility and antioxidant potential of flour obtained from persimmon fruit (Diospyros kaki) coproducts during in vitro gastrointestinal digestion - http://research.umh.es/vivo/pub/comunicacion/180821