Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index
| Autor: | Subiria-Cueto, Rodrigo, Reyes-Blas, Hortensia, Olivas-Armendáriz, Imelda, Wall-Medrano, Abraham, González-Aguilar, Gustavo Adolfo, de la Rosa, Laura A., Martínez-Ruiz, Nina del Rocío, Alvarez-Parrilla, Emilio |
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| Zdroj: | In Food Chemistry 1 January 2025 462 |
| Databáze: | ScienceDirect |
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