Bioaccessibility and antioxidant activity of phenolic acids, flavonoids, and anthocyanins of encapsulated Thai rice bran extracts during in vitro gastrointestinal digestion-Reference-Cited by-同舟云学术

Bioaccessibility and antioxidant activity of phenolic acids, flavonoids, and anthocyanins of encapsulated Thai rice bran extracts during in vitro gastrointestinal digestion

Published:2021-11 Issue: Volume:361 Page:130161
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Peanparkdee Methavee,Borompichaichartkul Chaleeda,Iwamoto Satoshi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference24 articles.

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4. Physico-chemical properties, stability, and potential food applications of shrimp lipid extract encapsulated by complex coacervation;Gomez-Estaca;Food and bioprocess technology,2018

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