Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds

por Quirós-Sauceda, Ana Elena, Chen, C.-Y. Oliver, Blumberg, Jeffrey B., Astiazaran-Garcia, Humberto, Wall-Medrano, Abraham, González-Aguilar, Gustavo A.
Publicado 2017