The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders

Various factors can influence the polyphenol content and the antioxidant capacity of ciders, such as the apple variety, its degree of maturity, apple farming and storage conditions, and the cider-fermentation method, all of which explains why ciders of different origin present different values. In a...

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Detalles Bibliográficos
Autores principales: Cavia, Mari Mar, Arlanzón, Nerea, Busto, Natalia, Carrillo, Celia, Alonso-Torre, Sara R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178113/
https://www.ncbi.nlm.nih.gov/pubmed/37174399
http://dx.doi.org/10.3390/foods12091861

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178113/
https://www.ncbi.nlm.nih.gov/pubmed/37174399
http://dx.doi.org/10.3390/foods12091861

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