Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice
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DOI: 10.3390/foods9111681
Abstract: Fruits are sources of bioactive compounds (BACs), such as polyphenols. This research aimed to study the in vitro bioaccessibility of polyphenols from enriched apple snacks with grape juice and determine their antioxidant capacity. Impregnation (I)… read more here.
Keywords: enriched apple; vitro digestion; grape juice; digestion ... See more keywords