Valorization of Persimmon and Blueberry Byproducts to Obtain Functional Powders: In Vitro Digestion and Fermentation by Gut Microbiota

被引：0

作者：

Bas-Bellver, Claudia ^{[1
]}

Andrés, Cristina ^{[1
]}

Seguí, Lucía ^{[1
]}

Barrera, Cristina ^{[1
]}

Jiménez-Hernández, Nuria ^{[2
,3
]}

Artacho, Alejandro ^{[2
]}

Betoret, Noelia ^{[1
]}

Gosalbes, María José ^{[2
,3
]}

机构：

[1] Instituto Universitario de Ingenierĺa de Alimentos Para El Desarrollo (IIAD), Universitat Politècnica de València, Camí de Vera s/n, Valencia,46022, Spain

[2] Unitat Mixta d'Investigació en Genòmica i Salut, Fundacio per Al Foment de la Investigacio Sanit. i Biomedica de la Comunitat Valenciana (FISABIO-Salut Pub.)/Inst. de Biol. Integrativa de Sistemes, Universitat de València, València,46010, Spain

[3] Ciber en Epidemiologĺa y Salud Pública, Madrid,28029, Spain

来源：

Journal of Agricultural and Food Chemistry | 2020年 / 68卷 / 30期

关键词：

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

页码：8080 / 8090

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