Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions
- Sefrin Speroni, C.
- Rigo Guerra, D.
- Beutinger Bender, A.B.
- Stiebe, J.
- Ballus, C.A.
- Picolli da Silva, L.
- Lozano-Sánchez, J.
- Emanuelli, T.
Revue:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Année de publication: 2021
Volumen: 344
Type: Article