The Addition of Resveratrol-Loaded Emulsions to Yogurts: Physicochemical Characterization, In Vitro Bioaccessibility and NMR-Based Nutritional Profiles.

Foods · 2024 · PMC10855275 · PMID 38338561

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a decreasing trendno p-value reported

The retention rate of resveratrol in four groups of yogurts showed a decreasing trend over time ( Figure 4 ).

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