Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics.

Szawara-Nowak, Dorota; Baczek, Natalia; Zielinski, Henryk

Szawara-Nowak, Dorota; Baczek, Natalia; Zielinski, Henryk.

Afiliación

Szawara-Nowak D; Division of Food Sciences, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn 5, Poland.
Baczek N; Division of Food Sciences, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn 5, Poland.
Zielinski H; Division of Food Sciences, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn 5, Poland.

J Food Sci Technol ; 53(1): 621-30, 2016 Jan.

Article en En | MEDLINE | ID: mdl-26787981

Palabras clave

Bioaccessibility model; Bioaccessible phenolic compounds; Buckwheat-enhanced wheat bread; Gastrointestinal digestion; Global Antioxidant Response (GAR)

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2016 Tipo del documento: Article País de afiliación: Polonia Pais de publicación: India

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