Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages - Concepedia

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Publication | Open Access

Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages

DOI Full Paper Access

259

Citations

38

References

2015

Year

María Janeth Rodríguez‐Roque, Begoña de Ancos, Concepción Sánchez-Moreno, M. Pilar Cano, Pedro Elez‐Martínez, Olga Martı́n-Belloso

Journal of Functional Foods

NutritionPolyphenolicsFruit Juice-based BeveragesFood Bioactive CompoundFood MatrixVitamin CFood SafetyOxidative Stress

References

	Year	Citations

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