Bioaccessibility and antioxidant capacity of phenolic compounds during shelf life of a new functional vegetable mix

Fresh-cut vegetables are minimally processed healthy products that have gained the preference of consumers in accordance to the current lifestyle. Fresh-cut industry is continuously evolving and pursuing new varieties of raw material to develop innovative vegetable products, which fulfil consumer ex...

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Detalles Bibliográficos
Autores principales: MAZZUCOTELLI, Cintia Anabela, IGLESIAS ORELLANO, Victoria Eugenia, ANSORENA, María Roberta, DI SCALA, Karina Cecilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2022
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9288582/
http://dx.doi.org/10.1007/s11694-022-01475-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9288582/
http://dx.doi.org/10.1007/s11694-022-01475-2

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