Simulated Digestion of an Olive Pomace Water-Soluble Ingredient: Relationship Between the Bioaccessibility of Compounds and Their Potential Health Benefits

AuthID
 P-00R-YDR
6
Author(s)
Nunes, J
·
Tipo de Documento
Article
Year published
2020
Publicado
in FOOD & FUNCTION, ISSN: 2042-6496
Volume: 11, Número: 3, Páginas: 2238-2254 (17)
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Wos®
Scopus®
Crossref®39
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 32101211
SCOPUS: 2-s2.0-85082542375
Wos: WOS:000526928500026
Source Identifiers
ISSN: 2042-6496
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