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Hydrothermal Treatment Effect on Antioxidant Activity and Polyphenols Concentration and Profile of Brussels sprouts (Brassica oleracea var. gemmifera) in an In Vitro Simulated Gastrointestinal Digestion Model

Brussels sprouts are a source of polyphenolic compounds. However, their concentration is affected by many factors depending on the plant material, hydrothermal treatment methods and digestion in the gastrointestinal tract. The aim of this study was to determine the effect of hydrothermal treatment o...

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Detalles Bibliográficos
Autores principales:	Doniec, Joanna, Florkiewicz, Adam, Dziadek, Kinga, Filipiak-Florkiewicz, Agnieszka
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8944452/ https://www.ncbi.nlm.nih.gov/pubmed/35326097 http://dx.doi.org/10.3390/antiox11030446

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