Effect of in vitro digestion on phenolic compounds and antioxidant capacity of different apple (Malus domestica) varieties harvested in Mexico
Lizbeth Sandra Corona-Leo, Ofelia Gabriela Meza‐Márquez, Diana Maylet Hernández-Martínez
Topics & Concepts
ABTSDPPHChemistryDigestion (alchemy)Food scienceAntioxidantBioavailabilityIn vitroBiochemistryChromatographyBiologyPharmacologyPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityBotanical Research and Applications