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Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics
The impact of an in vitro procedure that mimics the physiochemical changes occurring in gastric and small intestinal digestion on the antioxidant capacity and bioaccessibility of phenolic compounds from 16 types of buckwheat-enhanced wheat breads was assessed. The methodology was based on the Global...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711486/ https://ncbi.nlm.nih.gov/pubmed/26787981 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2074-y |
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