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The impact of different baking conditions on the stability of the extractable polyphenols in muf fi ns enriched by strawberry, sour cherry, raspberry or black currant pomace.

Etiquetas: Antocianinas, Estabilidad, Flavonoles, Frutas, Glucósidos, Polifenoles

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Solution behaviour of myo-inositol hexakisphosphate in the presence of multivalent cations. Prediction of a neutral pentamagnesium species under cytosolic/nuclear conditions.