Effect of milk addition and processing on the antioxidant capacity and phenolic bioaccessibility of coffee by using an in vitro gastrointestinal digestion model.
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DOI: 10.1016/j.foodchem.2019.125598
Abstract: An in vitro gastrointestinal digestion model was used to investigate the effects of milk matrix: skimmed milk (Sm), whole milk (Wm) and processing methods: pH adjustment, high pressure homogenization processing (HPHP), thermal treatment (TT) on… read more here.
Keywords: milk; antioxidant capacity; coffee; bioaccessibility coffee ... See more keywords