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Impact of an in vitro dynamic gastrointestinal digestion on phenolic compounds and antioxidant capacity of apple treated by high-pressure processing

Irene Fernández-Jalao, Claudia Balderas, Concepción Sánchez-­Moreno, Begoña de Ancos

2020Innovative Food Science & Emerging Technologies38 citationsDOI

Topics & Concepts

ABTSDPPHChemistryFood scienceFunctional foodPascalizationAntioxidantIngredientQuercetinDigestion (alchemy)Xanthine oxidaseBiochemistryChromatographyEnzymeHigh pressureEngineering physicsEngineeringMicrobial Inactivation MethodsPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life Management
Impact of an in vitro dynamic gastrointestinal digestion on phenolic compounds and antioxidant capacity of apple treated by high-pressure processing | Litcius