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

Ano de publicación: 2021

Volume: 344

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2020.128689 GOOGLE SCHOLAR