Bioavailability of total antioxidants from natural food products (honey, cereals, herbs and wines) based on physical-chemical characteristics | Zendy

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Bioavailability of total antioxidants from natural food products (honey, cereals, herbs and wines) based on physical-chemical characteristics

Publication year - 2018

Publication title -

journal of chemical, biological and physical sciences

Language(s) - English

Resource type - Journals

ISSN - 2249-1929

DOI - 10.24214/jcbps.b.8.3.52135

Subject(s) - bioavailability , food science , natural food , chemistry , biology , bioinformatics

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