Wikidata

(Q50439451)

English

The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma.

scientific article published on 9 June 2015

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Statements

title
The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
26213032
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26213032%20AND%20SRC:MED&resulttype=core&format=json
retrieved
20 February 2020

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