Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion

This study aims to determine the changes in, and bioaccessibility of, polyphenols and organosulfur compounds (OSCs) during the simulated gastrointestinal digestion of black onion, a novel product derived from fresh onion by a combination of heat and humidity treatment, and to compare it with its fre...

Descripción completa

Detalles Bibliográficos
Autores principales: Moreno-Ortega, Alicia, Ordóñez, José Luis, Moreno-Rojas, Rafael, Moreno-Rojas, José Manuel, Pereira-Caro, Gema
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7916049/
https://www.ncbi.nlm.nih.gov/pubmed/33557347
http://dx.doi.org/10.3390/foods10020337

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7916049/
https://www.ncbi.nlm.nih.gov/pubmed/33557347
http://dx.doi.org/10.3390/foods10020337

Ejemplares similares