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Polyphenolic Profile, Processing Impact, and Bioaccessibility of Apple Fermented Products.

K. Kucukgoz,J. Echave,P. Garcia-Oliveira,S. Seyyedi-Mansour,P. Donn,J. Xiao,Monika Trzaskowska,M. A. Prieto

Critical Reviews in Food Science and Nutrition（2024）

Cited 0|Views7
Key words
Apple,fermentation,apple fermented products,polyphenols,bioaccessibility
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