Industrial and culinary treatments applied to Piquillo pepper (Capsicum annuum cv. Piquillo) impact positively on (poly)phenols' bioaccessibility and gut microbiota catabolism.
| Autor: | Del Burgo-Gutiérrez, Cristina, Ludwig, Iziar A., De Peña, María-Paz, Cid, Concepción |
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| Zdroj: | Food & Function; 3/7/2024, Vol. 15 Issue 5, p2443-2458, 16p |
| Databáze: | Complementary Index |
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