Intestinal and colonic bioaccessibility of phenolic compounds from fruit smoothies as affected by the thermal processing and the storage conditions
Franco Van de Velde, Charito Vignatti, María Paula Méndez‐Galarraga, Micaela Gomila, Cecilia Fenoglio, Melisa Donda Zbinden, María Élida Pirovani
Topics & Concepts
ChemistryFood sciencePasteurizationAnthocyaninPolyphenolShelf lifeAscorbic acidPhenolsAntioxidantWarehouseBiochemistryMarketingBusinessPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementPomegranate: compositions and health benefits