Use of Naringinase to Modify the Sensory Quality of Foods and Increase the Bioavailability of Flavonoids: A Systematic Review
Abstract
Share and Cite
Bodakowska-Boczniewicz, J.; Garncarek, Z. Use of Naringinase to Modify the Sensory Quality of Foods and Increase the Bioavailability of Flavonoids: A Systematic Review. Molecules 2025, 30, 2376. https://doi.org/10.3390/molecules30112376
Bodakowska-Boczniewicz J, Garncarek Z. Use of Naringinase to Modify the Sensory Quality of Foods and Increase the Bioavailability of Flavonoids: A Systematic Review. Molecules. 2025; 30(11):2376. https://doi.org/10.3390/molecules30112376
Chicago/Turabian StyleBodakowska-Boczniewicz, Joanna, and Zbigniew Garncarek. 2025. "Use of Naringinase to Modify the Sensory Quality of Foods and Increase the Bioavailability of Flavonoids: A Systematic Review" Molecules 30, no. 11: 2376. https://doi.org/10.3390/molecules30112376
APA StyleBodakowska-Boczniewicz, J., & Garncarek, Z. (2025). Use of Naringinase to Modify the Sensory Quality of Foods and Increase the Bioavailability of Flavonoids: A Systematic Review. Molecules, 30(11), 2376. https://doi.org/10.3390/molecules30112376