Catabolism of raw and cooked green pepper ( Capsicum annuum ) (poly)phenolic compounds after simulated gastrointestinal digestion and faecal fermentation
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| Description | scholarly article by Isabel Juániz et al published December 2016 in Journal of Functional Foods |
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author: Pedro Mena Margherita Dall'Asta María-Paz de Peña Isabel Juániz Letizia Bresciani Concepción Cid Daniele Del Rio Iziar A Ludwig |
| Publication date | December 2016 |
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