Effects of micro wet milling on bioaccessibility of phosphatidic acid and lysophosphatidic acid in komatsuna during in vitro digestion.
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DOI: 10.1016/j.foodres.2019.01.021
Abstract: Foods rich in phosphatidic acid (PA) can ameliorate stomach ulcers in mice by hydrolysis of PA to lysophosphatidic acid (LPA). In this study, PA-rich komatsuna was produced using the micro wet milling (MWM) system, which… read more here.
Keywords: komatsuna; digestion; micro wet; lysophosphatidic acid ... See more keywords