Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice

Fruits are sources of bioactive compounds (BACs), such as polyphenols. This research aimed to study the in vitro bioaccessibility of polyphenols from enriched apple snacks with grape juice and determine their antioxidant capacity. Impregnation (I) treatments were carried out at atmospheric pressure...

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Detalles Bibliográficos
Autores principales: Pavez-Guajardo, Constanza, Ferreira, Sandra R. S., Mazzutti, Simone, Guerra-Valle, María Estuardo, Sáez-Trautmann, Guido, Moreno, Jorge
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7698461/
https://www.ncbi.nlm.nih.gov/pubmed/33212925
http://dx.doi.org/10.3390/foods9111681

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7698461/
https://www.ncbi.nlm.nih.gov/pubmed/33212925
http://dx.doi.org/10.3390/foods9111681

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