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Changes in the Bioaccessibility of Antioxidants after Simulated In Vitro Digestion of Bioprocessed Spelt-Enhanced Wheat Bread

The aim of the study was to determine whether the partial replacement of wheat flour with bioprocessed spelt flour contributes to a higher bioaccessibility of the antioxidants in bread. The results showed that the type and amount of bioprocessed spelt flour in a bread recipe has a major impact on th...

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Detalles Bibliográficos
Autores principales:	Mencin, Marjeta, Markanovič, Nika, Mikulič-Petkovšek, Maja, Veberič, Robert, Terpinc, Petra
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9952203/ https://www.ncbi.nlm.nih.gov/pubmed/36830044 http://dx.doi.org/10.3390/antiox12020487

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