Changes in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juice
Author:
Affiliation:
1. Department of Food Technology, University of Lleida, Agrotecnio Center. Avenida Alcalde Rovira Roure 191, 25198 Lleida, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf3044204
Reference55 articles.
1. WHO Technical Report Series 916,2003
2. Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain
3. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals
4. Vitamin C function in the brain: vital role of the ascorbate transporter SVCT2
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