Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability

Agrofood coproducts are used to enrich meat products to reduce harmful compounds and contribute to fiber and polyphenol enrichment. Pork liver pâtés with added persimmon coproducts (3 and 6%; PR-3 and PR-6, respectively) were developed. Therefore, the aim was to study the effect of their in vitro ga...

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Detalles Bibliográficos
Autores principales: Lucas-González, Raquel, Pérez-Álvarez, José Ángel, Viuda-Martos, Manuel, Fernández-López, Juana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8073653/
https://www.ncbi.nlm.nih.gov/pubmed/33920571
http://dx.doi.org/10.3390/nu13041332

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8073653/
https://www.ncbi.nlm.nih.gov/pubmed/33920571
http://dx.doi.org/10.3390/nu13041332

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