Changes in Phenolic Compounds and Antioxidant Activity of Fruit Musts and Fruit Wines during Simulated Digestion
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DOI: 10.3390/molecules25235574
Abstract: The content of polyphenols (total phenolic content (TPC)) and the antioxidant activity (AOX) of food products depend on the raw materials used and the technological processes in operation, but transformations of these compounds in the… read more here.
Keywords: antioxidant activity; fruit; fruit wines; musts fruit ... See more keywords