Bioaccessibility and bioavailability of food‐derived bioactive ingredients and their health‐promoting effects: editorial
Author:
Affiliation:
1. Faculty of Food Science and Engineering Kunming University of Science and Technology Yunnan Province Kunming 650500 China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15574
Reference10 articles.
1. Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps
2. Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides
3. Antiproliferative effects of bioaccessible fractions of honeys from Sicilian black honeybee ( Apis mellifera ssp. sicula ) on human colorectal carcinoma cells
4. Phytochemical bioaccessibility and in vitro antidiabetic effects of Chinese sumac ( Rhus chinensis Mill.) fruits after a simulated digestion: insights into the mechanisms with molecular docking analysis
5. Functional compounds in dragon fruit peels and their potential health benefits: a review
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