Dried fruits: phytochemicals and their fate during in vitro digestion-Reference-Cited by-同舟云学术

Dried fruits: phytochemicals and their fate during in vitro digestion

Published:2021-04-13 Issue:9 Volume:56 Page:4506-4515
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Panagopoulou Eirini A.¹,Chiou Antonia¹^ORCID,Bismpikis Minas¹,Mouraka Panagiota¹,Mangiorou Eleni¹,Karathanos Vaios T.¹

Affiliation:

1. Laboratory of Chemistry‐Biochemistry‐Physical Chemistry of Foods Department of Dietetics‐Nutrition Harokopio University 70 El. Venizelou Ave. Kallithea, Athens 17671 Greece

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15049

Reference30 articles.

1. Correlation of Pigment and Flavanol Content with Antioxidant Properties in Selected Aged Regional Wines from Greece

2. Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion

3. INFOGEST static in vitro simulation of gastrointestinal food digestion

4. Bioactive compounds and antioxidant properties of dried apricot

5. Investigating the Antioxidant Potential of Turkish Dried Fruits

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