Stevia-fortified yoghurt: Stability, antioxidant activity and in vitro digestion behaviour
Author:
Affiliation:
1. Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rodovia Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12559/fullpdf
Reference29 articles.
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3. Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: bioaccessibility and potential uptake;Bouayed;Food Chemistry,2011
4. Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion;Carbonell-Capella;Food Chemistry,2015
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