HIGHLIGHTS
- who: Xiaoying Zhang and colleagues from the Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang, China College of Life Sciences and Food Engineering, Hebei University of Engineering, Handan, China have published the research work: Changes of Bioactive Components and Antioxidant Capacity of Pear Ferment in Simulated Gastrointestinal Digestion In Vitro, in the Journal: Foods 2023, 12, x FOR PEER REVIEW of 17/01/2023
- what: The authors investigated the effect of the simulated gastric and intestinal digestion in vitro on the total phenolic content (TPC) total flavonoid content (TFC . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.