Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies

Blackcurrant pomace, rich in fiber and polyphenols, can be used as added-value ingredient for food formulation. However, the bounding of polyphenols to pomace and the interactions that take place with food nutrients modify polyphenol bioaccessibility. This work studied the interactions between polyp...

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Egile Nagusiak:	Elena Diez-Sánchez, Amparo Quiles, Isabel Hernando
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2021-04-01
Saila:	Foods
Gaiak:	bioaccessibility total phenolic content microstructure dietary fiber antioxidant capacity
Sarrera elektronikoa:	https://www.mdpi.com/2304-8158/10/4/847
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