Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit ( Diospyros kaki ) co-products during in vitro gastrointestinal digestion

Published 2018 View Full Article

Authors

Keywords

Journal

FOOD CHEMISTRY

Volume 256, Issue -, Pages 252-258

Publisher

Elsevier BV

Online

2018-02-27

DOI

10.1016/j.foodchem.2018.02.128

Ask authors/readers for more resources

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started

FOOD CHEMISTRY

Ask authors/readers for more resources

Protocol

Reagent

Reprint

Publish scientific posters with Peeref

Become a Peeref-certified reviewer