Fruit–Carrot-Based Smoothies as Innovative Products with a Complex Matrix of Bioactive Compounds Effected on Activities of Selected Digestive Enzymes and Cholinesterases In Vitro
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DOI: 10.3390/antiox12040917
Abstract: In this study, four different carrot varieties (purple, yellow, white, and orange) were used in the production of smoothies with raspberry, apple, pear, strawberry, and sour cherry juices. The in vitro inhibition effects against α-… read more here.
Keywords: matrix; bioactive compounds; sour cherry; carrot ... See more keywords