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Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit ( Diospyros kaki ) co-products during in vitro gastrointestinal digestion

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Description scientific article published on 26 February 2018
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author: José Angel Pérez-Alvarez  Juana Fernandez-Lopez 

Publication date February 26, 2018
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