Deacidification of cranberry juice protects against disruption of in-vitro intestinal cell barrier integrity

Journal article

Peer reviewed

Elodie Serre, Yvan Boutin, Marie-Eve Langevin, Florence Lutin, Karine Pedneault, Stella Lacour and Laurent Bazinet

Journal of Functional Foods, Vol.26, pp.208-216

10/2016

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Title: Deacidification of cranberry juice protects against disruption of in-vitro intestinal cell barrier integrity
Creators - without role: Elodie Serre - Université Laval
Yvan Boutin - Oncolytics Biotech
Marie-Eve Langevin - Institute of Nutraceuticals and Functional Foods
Florence Lutin - R and D
Karine Pedneault
Stella Lacour - Université de Montpellier, Institut Européen des Membranes - IEM
Laurent Bazinet - Université Laval
Publication Details: Journal of Functional Foods, Vol.26, pp.208-216
Identifiers: 9937897309311
Academic Unit: Institut Européen des Membranes - IEM
Language: English
Resource Type: Journal article
Local Fields: hal-01984715