Protective capacity of gum Arabic, maltodextrin, different starches, and fibers on the bioactive compounds and antioxidant activity of an orange puree (Citrus sinensis (L.) Osbeck) against freeze-drying and in vitro digestion-Reference-Cited by-同舟云学术

Protective capacity of gum Arabic, maltodextrin, different starches, and fibers on the bioactive compounds and antioxidant activity of an orange puree (Citrus sinensis (L.) Osbeck) against freeze-drying and in vitro digestion

Published:2021-09 Issue: Volume:357 Page:129724
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Silva-Espinoza Marilú A.,García-Martínez Eva,Martínez-Navarrete Nuria

Funder

Ministry of Economic Affairs and Digital Transformation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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