Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages

Journal of Functional Foods

Volumn 14, Issue , 2015, Pages 33-43

  Rodríguez Roque, María Janeth ^a   de Ancos, Begoña ^b   Sánchez Moreno, Concepción ^b   Cano, M Pilar ^c   Elez Martínez, Pedro ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

^c UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

Bioaccessibility; Food matrix; Food processing; Fruit juice based beverages; Phenolic compounds; Vitamin C

Indexed keywords

EID: 84926387000     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2015.01.020     Document Type: Article

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