Effect of in vitro gastrointestinal digestion on the bioavailability of phenolic components and the antioxidant potentials of some Turkish fruit wines

Food Research International

Volumn 78, Issue , 2015, Pages 209-215

  Celep, Engin ^a   Charehsaz, Mohammad ^a   Akyüz, Selin ^a   Acar, Ebru Türköz ^a   Yesilada, Erdem ^a  

^a YEDITEPE UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Bioaccessibility; Fruit wines; HPLC DAD; Papazkarasi; Phenolic profile

Indexed keywords

AGENTS; BIOCHEMISTRY; FREE RADICALS; FRUITS; PLANTS (BOTANY); WINE;

ANTI-OXIDANT ACTIVITIES; BIOACCESSIBILITY; FRUIT WINES; HPLC-DAD; PAPAZKARASI; PHENOLIC PROFILES;

ANTIOXIDANTS;

EID: 84949225704     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.10.009     Document Type: Article

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