Influence of Ginkgo biloba extracts and of their flavonoid glycosides fraction on the in vitro digestibility of emulsion systems

Food Hydrocolloids

Volumn 42, Issue , 2014, Pages 196-203

  Yang, Dan ^a   Wang, Xiang Yu ^a   Ji, Chen Ming ^b   Lee, Ki Teak ^a   Shin, Jung Ah ^a   Lee, Eui Suk ^a   Hong, Soon Taek ^a  

^a Chungnam National University   (South Korea)

^b Jiangsu Food and Pharmaceutical Science College   (China)

Author keywords

Bioaccessibility; Emulsion; Flavonoids; In vitro digestion; Solid particles

Indexed keywords

EID: 84900747660     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.04.041     Document Type: Article

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