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Raffaela Di Cagno

  1. Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree
    2014/08/30 by Pasquale Filannino, Yunpeng Bai, Raffaella Di Cagno +3 · 3 citations
    Medicine · Nursing · #Microbial Metabolites in Food Biotechnology #Phytochemicals and Antioxidant Activities #Tea Polyphenols and Effects