Effects of high-pressure homogenization, thermal processing, and milk matrix on the in vitro bioaccessibility of phenolic compounds in pomelo and kiwi juices
We investigated the effects of high-pressure homogenization processing (HPHP), thermal treatment (TT), and milk matrix (soy, skimmed, or whole milk) on 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) scavenging activity and in vitro bioaccessibility of total and individual phenolics in pomel...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-01-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464619305572 |