Tiger nut by-product may be a valuable ingredient for functional food development owing to the high antioxidant capacity and bioavailable polyphenols.
Potential bioaccessibility and bioavailability of polyphenols and functional properties of tiger nut beverage and its by-product during in vitro digestion / Llorens, Paula; Chiacchio, MANUELA FLAVIA; Tagliamonte, Silvia; Juan-García, Ana; Pallarés, Noelia; Carlos Moltó, Juan; Vitaglione, Paola; Juan, Cristina. - In: FOOD & FUNCTION. - ISSN 2042-6496. - 15:15(2024), pp. 8143-8152. [10.1039/d4fo01537a]
Potential bioaccessibility and bioavailability of polyphenols and functional properties of tiger nut beverage and its by-product during in vitro digestion
Manuela Flavia Chiacchio;Silvia Tagliamonte;Paola Vitaglione;
2024
Abstract
Tiger nut by-product may be a valuable ingredient for functional food development owing to the high antioxidant capacity and bioavailable polyphenols.File in questo prodotto:
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