Bioaccessibility, Changes in the Antioxidant Potential and Colonic Fermentation of Date Pits and Apple Bagasse Flours Obtained from Co-Products During Simulated in Vitro Gastrointestinal Digestion

AuthID
 P-00J-ZYM
6
Author(s)
Fernandez Lopez, J
·
Tipo de Documento
Article
Year published
2015
Publicado
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 78, Páginas: 169-176 (8)
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Wos®
Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84949223125
Wos: WOS:000367774800020
Source Identifiers
ISSN: 0963-9969
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