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The American Journal of Clinical Nutrition|June 24, 2004
How should we assess the effects of exposure to dietary polyphenols in vitro?Paul A Kroon, Michael N Clifford, Alan Crozier, et al.Colloids and Surfaces. B, Biointerfaces|December 27, 2011
Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizersZijun Luo, Brent S Murray, Anne-Lise Ross, et al.Pageof 2