Stability and Bioaccessibility of Lignans in Food Products
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
American Chemical Society
2024-01-01
|
| Series: | ACS Omega |
| Online Access: | https://doi.org/10.1021/acsomega.3c07636 |
| _version_ | 1797354176098861056 |
|---|---|
| author | Liora Berenshtein Zoya Okun Avi Shpigelman |
| author_facet | Liora Berenshtein Zoya Okun Avi Shpigelman |
| author_sort | Liora Berenshtein |
| collection | DOAJ |
| first_indexed | 2024-03-08T13:46:39Z |
| format | Article |
| id | doaj.art-bb93e42711af49b4a63357baf87f4756 |
| institution | Directory Open Access Journal |
| issn | 2470-1343 |
| language | English |
| last_indexed | 2024-03-08T13:46:39Z |
| publishDate | 2024-01-01 |
| publisher | American Chemical Society |
| record_format | Article |
| series | ACS Omega |
| spelling | doaj.art-bb93e42711af49b4a63357baf87f47562024-01-16T09:17:27ZengAmerican Chemical SocietyACS Omega2470-13432024-01-01922022203110.1021/acsomega.3c07636Stability and Bioaccessibility of Lignans in Food ProductsLiora Berenshtein0Zoya Okun1Avi Shpigelman2Faculty of Biotechnology and Food Engineering, Technion, Israel Institute of Technology, Haifa, IsraelFaculty of Biotechnology and Food Engineering, Technion, Israel Institute of Technology, Haifa, IsraelFaculty of Biotechnology and Food Engineering, Technion, Israel Institute of Technology, Haifa, Israelhttps://doi.org/10.1021/acsomega.3c07636 |
| spellingShingle | Liora Berenshtein Zoya Okun Avi Shpigelman Stability and Bioaccessibility of Lignans in Food Products ACS Omega |
| title | Stability and Bioaccessibility of Lignans in Food Products |
| title_full | Stability and Bioaccessibility of Lignans in Food Products |
| title_fullStr | Stability and Bioaccessibility of Lignans in Food Products |
| title_full_unstemmed | Stability and Bioaccessibility of Lignans in Food Products |
| title_short | Stability and Bioaccessibility of Lignans in Food Products |
| title_sort | stability and bioaccessibility of lignans in food products |
| url | https://doi.org/10.1021/acsomega.3c07636 |
| work_keys_str_mv | AT lioraberenshtein stabilityandbioaccessibilityoflignansinfoodproducts AT zoyaokun stabilityandbioaccessibilityoflignansinfoodproducts AT avishpigelman stabilityandbioaccessibilityoflignansinfoodproducts |