Influence of extrusion process on the release of phenolic compounds from mango (Mangifera indica L.) bagasse-added confections and evaluation of their bioaccessibility, intestinal permeability, and antioxidant capacity

Luz Abril Herrera-Cazares, Iván Luzardo‐Ocampo, Aurea K. Ramírez‐Jiménez, Janet A. Gutiérrez‐Uribe, Rocío Campos-Vega, Marcela Gaytán‐Martínez