Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and fecal fermentation
Keywords:
Materias Investigacion::Farmacia
Polyphenols
In vitro bioaccessibility
In vitro gastrointestinal digestion
Colonic catabolism
Heat treatment
Pepper
Citation:
Juaniz I, Ludwig IA, Bresciani L, Dall'Asta M, Mena P, Del Rio D, et al. Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and fecal fermentation. J Funct Foods 2016 Dec;27:201-213.
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