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Changes in Phenolic Compounds and Antioxidant Activity of Fruit Musts and Fruit Wines during Simulated Digestion

The content of polyphenols (total phenolic content (TPC)) and the antioxidant activity (AOX) of food products depend on the raw materials used and the technological processes in operation, but transformations of these compounds in the digestive tract are very important. The aim of this study was to...

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Опубликовано в: :Molecules
Главные авторы: Tarko, Tomasz, Duda-Chodak, Aleksandra, Soszka, Agata
Формат: Artigo
Язык:Inglês
Опубликовано: MDPI 2020
Предметы:
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC7730555/
https://ncbi.nlm.nih.gov/pubmed/33260996
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25235574
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