Andean blueberry (Vaccinium floribundum) bread: physicochemical properties and bioaccessibility of antioxidants-Reference-Cited by-同舟云学术

Andean blueberry (Vaccinium floribundum) bread: physicochemical properties and bioaccessibility of antioxidants

Published:2019-06 Issue:suppl 1 Volume:39 Page:56-62
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

GUIJARRO-FUERTES Michelle¹,ANDRADE-CUVI Maria Jose¹,BRAVO-VÁSQUEZ Juan¹,RAMOS-GUERRERO Luis¹,VERNAZA Maria Gabriela²

Affiliation:

1. Universidad Tecnológica Equinoccial, Ecuador

2. Universidad San Francisco de Quito, Ecuador

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39s1/0101-2061-cta-fst30317.pdf

Reference44 articles.

1. Population reference intakes and micronutrient bioavailability: a European perspective;Aggett P. J.;The American Journal of Clinical Nutrition,2010

2. Estudio de la capacidad antioxidante total y contenido de compuestos antioxidantes en mortiño (Vaccinium floribundum) tratado con luz UV-C;Andrade J. J.,2012

3. Relación del desarrollo del color con el contenido de antocianinas y clorofila en diferentes grado de madurez de mortiño (Vaccinium floribundum);Arteaga Dalgo M.;Revista Enfoque UTE,2012

4. Approved methods of the American Association of Cereal Chemists International,2010

5. In vitro digestion models for dietary phenolic compounds;Aura A. M.;VTT Biotechnology,2005

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