Catherine Guérin
1
Documents
Publications
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestionFood Chemistry, 2017, 214, pp.486-496. ⟨10.1016/j.foodchem.2016.07.049⟩
Article dans une revue
hal-01454637v1
|