Matrix effect on phytochemical bioaccessibility. The case of organosulfur compounds in garlic preparations
Author:
Funder
Agencia Nacional de Promoción Científica y Técnica
Consejo Nacional de Investigaciones Científicas y Técnicas
Universidad Nacional de Cuyo
Publisher
Elsevier BV
Subject
Food Science
Reference35 articles.
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2. Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing;Barba;Trends in Food Science & Technology,2017
3. Processing, bioaccessibility and bioavailability of bioactive sulfur compounds: Facts and gaps;Barba;Food Composition and Analysis,2017
4. Analytical methods for determining bioavailability and bioaccessibility of bioactive compounds from fruits and vegetables: A review;Carbonell-Capella;Comprehensive Reviews in Food Science and Food Safety,2014
5. Effect of processing on the bioaccessibility of bioactive compounds - a review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols;Cilla;Journal of Food Composition and Analysis,2018
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