Thermal and non-thermal processing of red-fleshed apple: how are (poly)phenol composition and bioavailability affected?
This work fills a gap in the understanding of the effect of processing on the bioavailability of (poly)phenols in fruit products.
2011 ◽
Vol 131
(2)
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pp. 159-165
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Keyword(s):
2006 ◽
Vol 35
(6)
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pp. 754-760
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2017 ◽
Keyword(s):