Influence of extrusion process on the release of phenolic compounds from mango (Mangifera indica L.) bagasse-added confections and evaluation of their bioaccessibility, intestinal permeability, and antioxidant capacity - Concepedia

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Influence of extrusion process on the release of phenolic compounds from mango (Mangifera indica L.) bagasse-added confections and evaluation of their bioaccessibility, intestinal permeability, and antioxidant capacity

34

Citations

55

References

2021

Year

Luz Abril Herrera-Cazares, Iván Luzardo‐Ocampo, Aurea K. Ramírez‐Jiménez, Janet A. Gutiérrez‐Uribe, Rocío Campos-Vega, Marcela Gaytán‐Martínez

Food Research International

Phenolic CompoundsFood ChemistryMangifera Indica L.EngineeringExtrusion ProcessEnvironmental EngineeringBiotechnologyPost-harvest PhysiologyPhytochemicalPolyphenolics

References

	Year	Citations

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