Bioaccessibility of hydroxycinnamic acids and antioxidant capacity from sorghum bran thermally processed during simulated in vitro gastrointestinal digestion - Concepedia

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Bioaccessibility of hydroxycinnamic acids and antioxidant capacity from sorghum bran thermally processed during simulated in vitro gastrointestinal digestion

37

Citations

33

References

2018

Year

Norma Julieta Salazar‐López, Gustavo A. González‐Aguilar, Ofelia Rouzaud‐Sández, Maribel Robles‐Sánchez

Journal of Food Science and Technology

Food ChemistryNutritionBiochemistryFood AnalysisSorghum BranHydroxycinnamic AcidsDietary FibreMetabolismAntioxidant Capacity

References

	Year	Citations

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