In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained After Conventional and Ohmic Heating Extraction

AuthID
 P-00T-QBX
9
Author(s)
Coelho, MC
·
Ribeiro, TB
·
Oliveira, C
·
Batista, P
·
Castro, P
·
Monforte, AR
·
Pintado, M
Tipo de Documento
Article
Year published
2021
Publicado
in FOODS, ISSN: 2304-8158
Volume: 10, Número: 3, Páginas: 554 (22)
Indexing
Wos®
Scopus®
Crossref®22
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85103045196
Wos: WOS:000633665900001
Source Identifiers
ISSN: 2304-8158
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