Novel cookie formulation with defatted sesame flour: Evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut microbiota after simulated gastrointestinal digestion
| Autor: | Lucini Mas, Agustin, Brigante, Federico I., Salvucci, Emiliano, Ribotta, Pablo, Martinez, Marcela L., Wunderlin, Daniel A., Baroni, María V. |
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| Zdroj: | In Food Chemistry 30 September 2022 389 |
| Databáze: | ScienceDirect |
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