Biosorption of green and black tea polyphenols into Saccharomyces cerevisiae improves their bioaccessibility

Journal of Functional Foods

Volumn 17, Issue , 2015, Pages 11-21

  Jilani, Hanène ^a,b   Cilla, Antonio ^b   Barberá, Reyes ^b   Hamdi, Moktar ^a  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Biosorption; In vitro gastrointestinal digestion; Polyphenols; Saccharomyces cerevisiae; Tea; Total antioxidant capacity

Indexed keywords

CAMELLIA SINENSIS; SACCHAROMYCES CEREVISIAE;

EID: 84938845130     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2015.05.006     Document Type: Article

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