Koo Song Yi Cha, Kwang-Hyun KIM, SANG MIN PAN CHEOL-HO 2024-01-12T16:34:01Z 2024-01-12T16:34:01Z 2021-09-29 0367-6293 https://pubs.kist.re.kr/handle/201004/91587 English 한국식품과학회 anthocyanins purple potato red potato bioavailability Bioavailability of anthocyanins from red and purple potatoes under simulated gastrointestinal digestion Conference 2 한국식품과학회지 한국식품과학회지 KO