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The Profiles of Free, Esterified and Insoluble-Bound Phenolics in Peach Juice after High Pressure Homogenization and Evaluation of Their Antioxidant Capacities, Cytoprotective Effect, and Inhibitory Effects on Α-Glucosidase and Dipeptidyl Peptidase-Iv

https://doi.org/10.2139/ssrn.4642061

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Insoluble-Bound Phenolics in Food

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