Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria.

Escrivá, L; Manyes, L; Vila-Donat, P; Font, G; Meca, G; Lozano, M

Escrivá, L; Manyes, L; Vila-Donat, P; Font, G; Meca, G; Lozano, M.

Affiliation

Escrivá L; Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, València, Spain. Pilar.vila@uv.es.
Manyes L; Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, València, Spain. Pilar.vila@uv.es.
Vila-Donat P; Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, València, Spain. Pilar.vila@uv.es.
Font G; Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, València, Spain. Pilar.vila@uv.es.
Meca G; Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, València, Spain. Pilar.vila@uv.es.
Lozano M; Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av/Vicent A. Estellés, s/n 46100 Burjassot, València, Spain. Pilar.vila@uv.es.

Food Funct ; 12(22): 11250-11261, 2021 Nov 15.

Article de En | MEDLINE | ID: mdl-34708849

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Lait / Lactobacillales / Lactosérum / Moutarde (plante) / Antioxydants Limites: Animals / Humans Langue: En Journal: Food Funct Année: 2021 Type de document: Article Pays d'affiliation: Espagne Pays de publication: Royaume-Uni

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