The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma. (Q50439451)
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scientific article published on 9 June 2015
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma. |
scientific article published on 9 June 2015 |
Statements
The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma (English)
Wieslaw Wiczkowski
2 references
Dorota Szawara-Nowak
2 references
Jerzy Romaszko
2 references