Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions-Reference-Cited by-同舟云学术

Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions

Published:2021-05 Issue: Volume:344 Page:128689
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sefrin Speroni Caroline,Rigo Guerra Daniela,Beutinger Bender Ana Betine,Stiebe Jessica,Ballus Cristiano Augusto,Picolli da Silva Leila,Lozano-Sánchez Jesús,Emanuelli Tatiana^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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3. Antioxidant dietary fibre from grape pomace flour or extract: Does it make any difference on the nutritional and functional value?;Beres;Journal of Functional Foods,2019

4. Characterisation of phenolic extracts from olive pulp and olive pomace electrospray mass spectrometry;Cardoso;Journal of the Science of Food and Agriculture.,2005

5. Hydroxytyrosol and its complex forms (secoiridoids) modulate aorta and heart proteome in healthy rats: Potential cardio-protective effects: Ú. Catalán et al.;Catalán;Molecular Nutrition & Food Research,2016

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