Encapsulation of anthocyanins from bilberries – Effects on bioavailability and intestinal accessibility in humans
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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Online-Ressource
- Sprache
-
Englisch
- Erschienen in
-
In: Food Chemistry (2018) 248:217–224. https://doi.org/10.1016/j.foodchem.2017.12.058
- Ereignis
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Veröffentlichung
- (wo)
-
Würzburg
- (wer)
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Universität Würzburg
- (wann)
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2024
- Urheber
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Mueller, Dolores
Jung, Kathrin
Winter, Manuel
Rogoll, Dorothee
Melcher, Ralph
Kulozik, Ulrich
Schwarz, Karin
Richling, Elke
- DOI
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10.1016/j.foodchem.2017.12.058
- URN
-
urn:nbn:de:bvb:20-opus-224247
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:46 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
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Beteiligte
- Mueller, Dolores
- Jung, Kathrin
- Winter, Manuel
- Rogoll, Dorothee
- Melcher, Ralph
- Kulozik, Ulrich
- Schwarz, Karin
- Richling, Elke
- Universität Würzburg
Entstanden
- 2024
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