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Stability of anthocyanins in bokbunja (Rubus occidentalis L.) under in vitro gastrointestinal digestion

Dayeon Ryu1, Eunmi Koh1

  • 1Major of Food & Nutrition, Division of Applied Food System, Seoul Women's University, Seoul 01797, Republic of Korea.

Food Chemistry
|June 24, 2018
PubMed

Keywords:
AnthocyaninBokbunjaCyanidinIn vitro digestionStability

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