Bioaccessibility and Antioxidant Activity Stability of Phenolic Compounds from Extra-Virgin Olive Oils during in Vitro Digestion
Author:
Affiliation:
1. Dept. Biotecnologie Agrarie, Università degli Studi di Firenze, via Donizetti, 6 50144 Firenze, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf072244%2B
Reference33 articles.
1. Tannins and Human Health: A Review
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5. Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil
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