Effect of in Vitro Simulated Digestion on Flavonoid and Reducing Ability of Fresh-cut Apple Residue
The in vitro simulation of gastrointestinal digestion was performed on the flavonoid of fresh-cut apple pomace residue to determine the changes of flavonoids content and their reducing ability during the simulated digestion process, in order to provide reference values for the further development an...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090182 |