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Effect of food processing on antioxidants, their bioavailability and potential relevance to human health
It has long been recognized that the antioxidants present in fresh plant materials may be very different to those we ingest via our foods. This is often due to the use of food processing strategies involving thermal/non-thermal treatments. Current research mostly focuses on determining what is prese...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9194584/ https://www.ncbi.nlm.nih.gov/pubmed/35712535 http://dx.doi.org/10.1016/j.fochx.2022.100334 |