Effect of processing on the bioaccessibility of bioactive compounds – A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols
Effect of processing on the bioaccessibility of bioactive compounds – A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols
Authors
Keywords
Food analysis, Food composition, Bioaccessibility, Bioactive compounds, Thermal treatment, High pressure processing, High-intensity pulsed electric fields, Ultrasound, Review
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