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Protein‐binding approaches for improving bioaccessibility and bioavailability of anthocyanins

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Authors: Haizhou Wu, Gabriel Oliveira, Mary Ann Lila

Journal: Comprehensive Reviews in Food Science and Food Safety

Published: 18 November 2022 · Vol. 22, Issue 1, 333–354

Licence: CC BY

Article: Protein‐binding approaches for improving bioaccessibility and bioavailability of anthocyanins

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