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Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice
Fruits are sources of bioactive compounds (BACs), such as polyphenols. This research aimed to study the in vitro bioaccessibility of polyphenols from enriched apple snacks with grape juice and determine their antioxidant capacity. Impregnation (I) treatments were carried out at atmospheric pressure...
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| Pubblicato in: | Foods |
|---|---|
| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2020
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7698461/ https://ncbi.nlm.nih.gov/pubmed/33212925 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9111681 |
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