SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 7, Issue 3, 2016, Pages 1634-1644

Antioxidant activity and nutrient release from polyphenol-enriched cheese in a simulated gastrointestinal environment

(5) Lamothe, Sophie a Langlois, Ariane a Bazinet, Laurent b Couillard, Charles b Britten, Michel a,b

a FOOD RESEARCH AND DEVELOPMENT CENTRE (Canada)

b LAVAL UNIVERSITY (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; BIOACTIVITY; CALCIUM; FATTY ACIDS; PROTEINS; PROTEOLYSIS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CHEESE-MAKING PROCESS; CONTROLLED RELEASE; GREEN TEA EXTRACTS; GREEN TEA POLYPHENOLS; LIPID DIGESTIONS; SIMULATED DIGESTION;

NUTRIENTS;

ANTIOXIDANT; CALCIUM; FOOD ADDITIVE; PLANT EXTRACT; POLYPHENOL;

ANALYSIS; BIOLOGICAL MODEL; CHEESE; CHEMISTRY; DIGESTION; GASTROINTESTINAL TRACT; HUMAN; KINETICS; METABOLISM; PH;

ANTIOXIDANTS; CALCIUM; CHEESE; DIGESTION; FOOD ADDITIVES; GASTROINTESTINAL TRACT; HUMANS; HYDROGEN-ION CONCENTRATION; KINETICS; MODELS, BIOLOGICAL; PLANT EXTRACTS; POLYPHENOLS;

EID: 84961732820 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c5fo01287b Document Type: Article

Times cited : (36)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.