In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability

Journal of Functional Foods

Volumn 19, Issue , 2015, Pages 617-628

  Gullon, Beatriz ^a   Pintado, Manuela E ^b   Fernández López, Juana ^b   Pérez Álvarez, José A ^b   Viuda Martos, Manuel ^b  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Antioxidant; Bioaccessibility index; In vitro digestion; Polyphenolic compounds; Short chain fatty acids

Indexed keywords

EID: 84946411832     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2015.09.056     Document Type: Article

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