Influence of protein and leucine on in vitro accessibility and apparent permeability of phenolic compounds in blackberry-dairy blends
Authors:
- Tessa M. van de LangerijtTLTessa M. van de Langerijt
- Yvonne C. O'CAllaghanYOYvonne C. O'CAllaghan
- Katerina TzimaKTKaterina Tzima
- Conor C. CareyCCConor C. Carey
- Alice LuceyALAlice Lucey
- Nora M. O'BRienNONora M. O'BRien
- James A. O'MAhonyJOJames A. O'MAhony
- Dilip K. RaiDRDilip K. Rai
- Shane V. CrowleySCShane V. Crowley
- 22 December 2023
- journal article
- research article
- Published by Elsevier in Food Bioscience
- Vol. 58
Abstract
No abstract availableKeywords
Funding Information
- Food Institutional Research Measure (17F277)
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