Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion
Mariela Menchaca‐Armenta, María José Frutos Fernández, Benjamin Ramírez‐Wong, Estefanía Valero‐Cases, R. Muelas, Armando Quintero‐Ramos, Patricia Isabel Torres‐Chávez, Ángel A. Carbonell‐Barrachina, Ana Irene Ledesma‐Osuna, Olga N. Campas‐Baypoli
Topics & Concepts
PhytochemicalAntioxidant capacityDigestion (alchemy)Food scienceAntioxidantIn vitroChemistryBiotechnologyBiologyChromatographyBiochemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytochemicals and Antioxidant Activities