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Changes in the Content and Bioavailability of Onion Quercetin and Grape Resveratrol During In Vitro Human Digestion
We investigated the effects of in vitro human digestion on the content and bioavailability of onion quercetin and grape resveratrol caused by the composition of saliva or gastric, duodenal, or bile juice. We observed the digestibility of extracted onion quercetin and grape resveratrol, respectively,...
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| Publicado no: | Foods |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7353652/ https://ncbi.nlm.nih.gov/pubmed/32481545 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9060694 |
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