Your browser doesn't support javascript.
loading
Bioaccessibility of Antioxidants in Prickly Pear Fruits Treated with High Hydrostatic Pressure: An Application for Healthier Foods.
Gómez-Maqueo, Andrea; Steurer, Dora; Welti-Chanes, Jorge; Cano, M Pilar.
Afiliação
  • Gómez-Maqueo A; Biotechnology and Microbiology of Food Department, Institute of Food Science Research (CIAL, CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
  • Steurer D; Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64700, Mexico.
  • Welti-Chanes J; Food Structure Team, Clinical Nutrition Research Center, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Research and Technology, 14 Medical Drive #07-02, MD 6 Building, Yong Loo Lin School of Medicine, Singapore 117599, Singapore.
  • Cano MP; Biotechnology and Microbiology of Food Department, Institute of Food Science Research (CIAL, CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
Molecules ; 26(17)2021 Aug 30.
Article em En | MEDLINE | ID: mdl-34500688
Assuntos
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Betalaínas / Frutas Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Betalaínas / Frutas Idioma: En Ano de publicação: 2021 Tipo de documento: Article