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Antioxidant potential and phenolic profile of blackberry anthocyanin extract followed by human gut microbiota fermentation.
Gowd, Vemana; Bao, Tao; Chen, Wei.
Afiliación
  • Gowd V; Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
  • Bao T; Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
  • Chen W; Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China. Electronic address: zjuchenwei@zju.edu.cn.
Food Res Int ; 120: 523-533, 2019 06.
Article en En | MEDLINE | ID: mdl-31000268
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Fermentación / Rubus / Antocianinas / Antioxidantes Límite: Humans Idioma: En Revista: Food Res Int Año: 2019 Tipo del documento: Article País de afiliación: China Pais de publicación: Canadá
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Fermentación / Rubus / Antocianinas / Antioxidantes Límite: Humans Idioma: En Revista: Food Res Int Año: 2019 Tipo del documento: Article País de afiliación: China Pais de publicación: Canadá