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The dose-response effect on polyphenol bioavailability after intake of white and red wine pomace products by Wistar

Gisela Gerardi1, Mónica Cavia-Saiz, M Dolores Rivero-Pérez

  • 1Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain. pmuniz@ubu.es mggerardi@ubu.es monicacs@ubu.es drivero@ubu.es marglez@ubu.es.

Food & Function
|February 8, 2020
PubMed

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