Influence of protein and leucine on in vitro accessibility and apparent permeability of phenolic compounds in blackberry-dairy blends

Tessa M. van de Langerijt
, Yvonne C. O'Callaghan
, Katerina Tzima
, Conor C. Carey
, Alice Lucey
, Nora M. O'Brien
, James A. O'Mahony
, Dilip K. Rai
, Shane V. Crowley

School of Food and Nutritional Sciences

Teagasc - Irish Agriculture and Food Development Authority

Research output: Contribution to journal › Article › peer-review

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Recent Studies from University College Cork Add New Data to Chemicals and Chemistry (Influence of Protein and Leucine On In Vitro Accessibility and Apparent Permeability of Phenolic Compounds In Blackberry-dairy Blen
O'Callaghan, Y., O'Mahony, S. A., Lucey, A., Carey, C. & O'Brien, N.
16/04/24
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