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المؤلفون: Gullón, Beatriz, Pintado, Manuela E., Barber, Xavier, Fernández-López, Juana, Pérez-Álvarez, José A., Viuda-Martos, Manuel
المساهمون: Veritati - Repositório Institucional da Universidade Católica Portuguesa
المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAPمصطلحات موضوعية: chemistry.chemical_classification, Co-products, Antioxidant, medicine.medical_treatment, Short-chain fatty acid, In vitro digestion, food and beverages, Short chain fatty acids, Butyrate, Bioaccessibility index, In vitro, Gastrointestinal digestion, chemistry, Biochemistry, Propionate, medicine, Fermentation, Food science, Bagasse, Food Science
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bd9c0530a45f5b5e150a070ae9df40bTest
https://doi.org/10.1016/j.foodres.2015.10.021Test -
2دورية أكاديمية
المؤلفون: Gullón, Beatriz, Pintado, Manuela E., Barber, Xavier, Fernández-López, Juana, Pérez-Álvarez, José A., Viuda-Martos, Manuel
مصطلحات موضوعية: In vitro digestion, Antioxidant, Co-products, Bioaccessibility index, Short chain fatty acids
العلاقة: GULLÓN, Beatriz; PINTADO, M.E.; BARBER, Xavier; FERNÁNDEZ-LÓPEZ, Juana; PÉREZ-ÁLVAREZ, José A.; VIUDA-MARTOS, Manuel - Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion. Food Research International. ISSN 0963-9969. Vol. 78 (2015), p. 169–176; http://hdl.handle.net/10400.14/19902Test; 84949223125; 000367774800020
