Systematic evaluation of bioactive components and antioxidant capacity of some new and common bayberry cultivars using an in vitro gastrointestinal digestion method.
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DOI: 10.1016/j.foodres.2017.10.062
Abstract: This study was aimed to investigate the impact of in vitro gastrointestinal digestion on some common and new bayberry cultivars. The contents of total phenolics (246-669mg gallic acid equivalents/kg FW (fresh weight)), flavonoids (116-689mg quercetin-3-O-rutinoside… read more here.
Keywords: antioxidant capacity; evaluation bioactive; gastrointestinal digestion; vitro gastrointestinal ... See more keywords