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In Vitro Digestion of Betalainic Foods. Stability and Bioaccessibility of Betaxanthins and Betacyanins and Antioxidative Potential of Food Digesta

✍ Scribed by Tesoriere, Luisa; Fazzari, Marco; Angileri, Francesa; Gentile, Carla; Livrea, Maria A.

No coin nor oath required. For personal study only.

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