Influence of Phenolic-Food Matrix Interactions on <i>In Vitro</i> Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste
This model study aimed to evaluate the effect of phenolic-food matrix interactions on the <i>in vitro</i> bioaccessibility and antioxidant activity of selected phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) as well as protein and starc...
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| Autores principales: | , , |
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| Formato: | Libro |
| Publicado: |
MDPI AG,
2021-11-01T00:00:00Z.
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| Acceso en línea: | Connect to this object online. |
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Internet
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| Número de Clasificación: |
A1234.567 |
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| Copia 1 | Disponible |