In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell
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Cantele, C.; Rojo-Poveda, O.; Bertolino, M.; Ghirardello, D.; Cardenia, V.; Barbosa-Pereira, L.; Zeppa, G. In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell. Foods 2020, 9, 715. https://doi.org/10.3390/foods9060715
Cantele C, Rojo-Poveda O, Bertolino M, Ghirardello D, Cardenia V, Barbosa-Pereira L, Zeppa G. In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell. Foods. 2020; 9(6):715. https://doi.org/10.3390/foods9060715
Chicago/Turabian StyleCantele, Carolina, Olga Rojo-Poveda, Marta Bertolino, Daniela Ghirardello, Vladimiro Cardenia, Letricia Barbosa-Pereira, and Giuseppe Zeppa. 2020. "In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell" Foods 9, no. 6: 715. https://doi.org/10.3390/foods9060715