[Wiley] Bioaccessibility, Bioavailability and Antioxidant Stability of Phenolic Compounds Present in Mango (cv. ‘Ataulfo’) Following an in Vitro Digestion and Microbial Fermentation

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teremontoya Post time 2024-5-9 11:03:36 | Show all posts |Read mode

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journal：The FASEB Journal

Authors：Ana Quiros‐Sauceda; J Fernando Ayala‐Zavala; Humberto Astiazaran‐Garcia; Jose Ornelas‐Paz; Abraham Wall‐Medrano; Emilio Alvarez‐Parrilla; Gustavo Gonzalez‐Aguilar

Published date：2015-4-

DOI：10.1096/fasebj.29.1_supplement.606.4

PDF link：https://onlinelibrary.wiley.com/ ... .1_supplement.606.4

Article link：http://dx.doi.org/10.1096/fasebj.29.1_supplement.606.4

Article Source：Wiley。

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[Wiley] Bioaccessibility, Bioavailability and Antioxidant Stability of Phenolic Compounds Present in Mango (cv. ‘Ataulfo’) Following an in Vitro Digestion and Microbial Fermentation