Effect of the food matrix on the (poly)phenol stability of different plant-based meat products and their main ingredients after in vitro gastrointestinal digestion.
| Autor: | Lucas-González, Raquel, Díez-Riquelme, Vicente, Viuda-Martos, Manuel, Pérez-Álvarez, José Ángel, Sánchez-Zapata, Elena, Fernández-López, Juana |
|---|---|
| Zdroj: | Food & Function; 12/21/2023, Vol. 14 Issue 24, p10796-10813, 18p |
| Databáze: | Complementary Index |
| Externí odkaz: |
|