Synergism and phenolic bioaccessibility during <i>in vitro</i> co‐digestion of cooked cowpea with orange juice-Reference-Cited by-同舟云学术

Synergism and phenolic bioaccessibility during in vitro co‐digestion of cooked cowpea with orange juice

Published:2022-11-04 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Honaiser Tuany Camila¹²^ORCID,Arcari Stefany Grutzmann²^ORCID,Fabiane Keli Cristina²^ORCID,Rocha Maurisrael de Moura³^ORCID,Fedrigo Isabela Maia Toaldo¹^ORCID,Arisi Ana Carolina Maisonnave¹^ORCID

Affiliation:

1. CAL CCA UFSC, Food Science and Technology Department Federal University of Santa Catarina Rod. Admar Gonzaga, 1346 88034‐001 Florianópolis Santa Catarina Brazil

2. Federal Institute of Santa Catarina Rua 22 de abril 89900‐000 São Miguel do Oeste Santa Catarina Brazil

3. Embrapa Meio‐Norte Caixa Postal 001 64008‐780 Teresina Piauí Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16144

Reference40 articles.