Bioaccessibility and antioxidant capacity of kefir-based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion
体外胃肠消化后添加羽衣甘蓝和菠菜的开菲尔基冰沙的生物可及性和抗氧化能力
期刊:Food Science & Nutrition
影响因子:3.5
doi:10.1002/fsn3.3917
Lutfiye Yilmaz-Ersan, Tulay Ozcan, Buse Usta-Gorgun, Melike Ciniviz, Gokce Keser, Ilay Bengu, Raziye Asli Keser
