Effect of in vitro digestion-fermentation of Ca(II)-alginate beads containing sugar and biopolymers over global antioxidant response and short chain fatty acids production

  1. Aguirre-Calvo, T.R.
  2. Molino, S.
  3. Perullini, M.
  4. Rufián-Henares, J.Á.
  5. Santagapita, P.R.
Revista:
Food Chemistry

ISSN: 1873-7072 0308-8146

Any de publicació: 2020

Volum: 333

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2020.127483 GOOGLE SCHOLAR