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Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility

Background: Vinegars based on fruit juices could conserve part of the health-associated compounds present in the fruits. However, in general very limited knowledge exists on the consequences of vinegar-making on different antioxidant compounds from fruit. In this study vinegars derived from apple an...

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Detalles Bibliográficos
Publicado en:Int J Mol Sci
Autores principales: Bakir, Sena, Toydemir, Gamze, Boyacioglu, Dilek, Beekwilder, Jules, Capanoglu, Esra
Formato: Artigo
Lenguaje:Inglês
Publicado: MDPI 2016
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Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC5085691/
https://ncbi.nlm.nih.gov/pubmed/27690020
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijms17101658
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