Effect of an in vitro digestion on the antioxidant capacity of a microfiltrated blackberry juice (Rubus adenotrichos)

Beverages

Volumn 4, Issue 2, 2018, Pages

  Azofeifa, Gabriela ^a   Quesada, Silvia ^a   Pérez, Ana M ^b   Vaillant, Fabrice ^c,d   Michel, Alain ^d  

^a UNIVERSITY OF COSTA RICA   (Costa Rica)

^b Centro Nacional de Ciencia y Tecnologia de Alimentos   (Costa Rica)

^c CIRAD   (France)

^d UNIV MONTPELLIER   (France)

Author keywords

Antioxidant activity; Blackberry juice; In vitro digestion; Lipid peroxidation; Polyphenols bioavailability; Rubus adenotrichos

Indexed keywords

EID: 85063262059     PISSN: None     EISSN: 23065710     Source Type: Journal    
DOI: 10.3390/beverages4020030     Document Type: Article

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