Bioavailability of encapsulated rosmarinic acid and β-Carotene in beef Sausages: A Caco-2 cell study
| Autor: | Bako, Hadiza Kabir a, b, Ibeogu, Isaiah Henry a, Yar, Muhammad Shahar a, Li, Chunbao a, ⁎ |
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| Zdroj: | In Food Research International January 2025 200 |
| Databáze: | ScienceDirect |
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