Thermosonication-enhanced bioaccessibility and functional quality of dill juice: an in vitro digestion approach
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DOI: 10.3389/fnut.2025.1666391
Abstract: The effects of thermosonication — a non-thermal method considered an alternative to conventional thermal treatments — on the functional components in dill (Anethum graveolens) juice were comprehensively investigated in this study, as well as the… read more here.
Keywords: digestion; thermosonication; bioaccessibility; dill juice ... See more keywords