Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota (vol 32, pg 195, 2017)

被引：2

作者：

Juaniz, Isabel ^{[1
,2
]}

Ludwig, Iziar A. ^{[3
,4
]}

Bresciani, Letizia ^{[3
]}

Dall'Asta, Margherita ^{[3
]}

Mena, Pedro ^{[3
]}

Del Rio, Daniele ^{[3
]}

Cid, Concepcion ^{[1
,2
]}

de Pena, Maria-Paz ^{[1
,2
]}

机构：

[1] Univ Navarra, Fac Farm & Nutr, Dept Ciencias Alimentac & Fisiol, C Irunlarrea 1, E-31008 Pamplona, Spain

[2] Navarra Inst Hlth Res, IdiSNA, Pamplona, Spain

[3] Univ Parma, Dept Food & Drug, InterLab Grp LS9, Lab Phytochem Physiol, Parma, Italy

[4] Univ Lleida, Agrotecn Ctr, Food Technol Dept, Lleida, Spain

来源：

关键词：

D O I：

10.1016/j.jff.2017.05.031

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：480 / 480

页数：1