Effect of in vitro digestion on the bioaccessibility and bioactivity of phenolic compounds in fractions of Eugenia pyriformis fruit
David de Paulo Farias, Fábio Fernandes de Araújo, Iramaia Angélica Neri-Numa, Flávia Luísa Dias-Audibert, Jeany Delafiori, Rodrigo Ramos Catharino, Gláucia María Pastore
Topics & Concepts
In vitroChemistryDigestion (alchemy)Food scienceBiochemistryChromatographyPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food BiotechnologyTea Polyphenols and Effects