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Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130051
Abstract: Two of the most important Mexican plant-foods are tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.). In this study three objectives were followed: i) to evaluate the bioaccessible phenolic compounds (PC) in T…
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Keywords:
fermentation;
digestion;
tomato;
tomato solanum ... See more keywords