[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 11:12:03 | Show all posts |Read mode

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revista: Revista FASEB

Autores: Ana Quirós‐Sauceda; J Fernando Ayala-Zavala; Humberto Astiazarán‐García; José Ornelas‐Paz; Abraham Wall‐Medrano; Emilio Álvarez‐Parrilla; Gustavo González‐Aguilar

Fecha de publicación: 2015-4-

DOI: 10.1096/fasebj.29.1_supplement.606.4

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

Enlace del artículo: http //dx.doi.org/10.1096/fasebj.29.1_supplement.606.4

Fuente del artículo: 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 Copy

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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