Evaluating the bioaccessibility and antioxidant activity of polyphenols extracted from vegetables by‐product
Abstract The processing of vegetables generates by‐products that are abundant in polyphenols and antioxidants. However, they degrade rapidly due to poor management and a short life expectancy. The present study aimed to evaluate the effect of in vitro digestion (IVD) on the phenolic compositions, an...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-06-01
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| Series: | Food Bioengineering |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fbe2.12095 |