Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions
Caroline Sefrin Speroni, Daniela Rigo Guerra, Ana Betine Beutinger Bender, Jéssica Stiebe, Cristiano Augusto Ballus, Leila Picolli da Silva, Jesús Lozano‐Sánchez, Tatiana Emanuelli
Topics & Concepts
PomaceMicronizationPolyphenolChemistryFood scienceBotanyChromatographyBiologyAntioxidantBiochemistryParticle sizePhysical chemistryEdible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesProteins in Food Systems