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Assessment of Phenolic Compound Bioaccessibility in Yerba M..:
Santetti, Gabriela Soster
;
Volpato Dacoreggio, Marina
;
Inácio, Heloísa Patricio
...
Journal of Culinary Science & Technology. , 2024
Link:
https://doi.org/10.1080/15428052.2024.2362369
RT Journal T1
Assessment of Phenolic Compound Bioaccessibility in Yerba Mate-Supplemented Bread via in vitro Gastrointestinal Simulation
UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_15428052.2024.2362369&Exemplar=1&LAN=DE A1 Santetti, Gabriela Soster A1 Volpato Dacoreggio, Marina A1 Inácio, Heloísa Patricio A1 da Silva Monteiro Wanderley, Bruna Rafaela A1 da Silva Haas, Isabel Cristina A1 Biduski, Barbara A1 Hoff, Rodrigo Barcellos A1 Bertolin, Telma Elita A1 Fritzen Freire, Carlise Beddin A1 Gutkoski, Luiz Carlos A1 de Mello Castanho Amboni, Renata Dias PB Informa UK Limited YR 2024 SN 1542-8052 SN 1542-8044 JF Journal of Culinary Science & Technology SP 1 OP 17 LK http://dx.doi.org/https://doi.org/10.1080/15428052.2024.2362369 DO https://doi.org/10.1080/15428052.2024.2362369 SF ELIB - SuUB Bremen
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