Impact of cooking methods of red-skinned onion on metabolic transformation of phenolic compounds and gut microbiota changes.
| Autor: | Cattivelli, Alice, Nissen, Lorenzo, Casciano, Flavia, Tagliazucchi, Davide, Gianotti, Andrea |
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| Zdroj: | Food & Function; 4/21/2023, Vol. 14 Issue 8, p3509-3525, 17p |
| Databáze: | Complementary Index |
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