Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions

  1. Sefrin Speroni, C.
  2. Rigo Guerra, D.
  3. Beutinger Bender, A.B.
  4. Stiebe, J.
  5. Ballus, C.A.
  6. Picolli da Silva, L.
  7. Lozano-Sánchez, J.
  8. Emanuelli, T.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2021

Volum: 344

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2020.128689 GOOGLE SCHOLAR
Font de les dades: Scopus