Anchovy mince ( Engraulis ringens ) enriched with polyphenol-rich grape pomace dietary fibre: In vitro polyphenols bioaccessibility, antioxidant and physico-chemical properties

Published 2017 View Full Article

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Title
Anchovy mince ( Engraulis ringens ) enriched with polyphenol-rich grape pomace dietary fibre: In vitro polyphenols bioaccessibility, antioxidant and physico-chemical properties
Authors
Keywords
Valorization, Anchovy mince, Grape pomace, Polyphenols, Antioxidant capacity, Bioaccessibility
Journal
FOOD RESEARCH INTERNATIONAL
Volume 102, Issue -, Pages 639-646
Publisher
Elsevier BV
Online
2017-09-20
DOI
10.1016/j.foodres.2017.09.044

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