Sorghum–cowpea composite porridge as a functional food, Part II: Antioxidant properties as affected by simulated in vitro gastrointestinal digestion
| Autor: | Apea-Bah, Franklin B., Minnaar, Amanda, Bester, Megan J., Duodu, Kwaku G. |
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| Zdroj: | In Food Chemistry 15 April 2016 197 Part A:307-315 |
| Databáze: | ScienceDirect |
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