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February 3, 2022MoleculesOpen Access

Bioaccessibility of Antioxidants in Blackcurrant Juice after Treatment Using Supercritical Carbon Dioxide

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UTUrszula TrychInstitute of Agricultural and Food BiotechnologyMBMagdalena BuniowskaRzeszów UniversitySSSylwia SkąpskaInstitute of Agricultural and Food Biotechnology

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Trych et al. (2022) studied this question.

synapsesocial.com/papers/6a8a8f323eb0001306cbeb9ahttps://doi.org/10.3390/molecules27031036
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