Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and faecal fermentation

1. Juániz, I.
2. Ludwig, I.A.
3. Bresciani, L.
4. Dall'Asta, M.
5. Mena, P.
6. Del Rio, D.
7. Cid, C.
8. de Peña, M.-P.

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lock_openDadun handle lock_openDadun handle

DOI: 10.1016/J.JFF.2016.09.006 GOOGLE SCHOLAR HANDLE: https://hdl.handle.net/10171/43182 HANDLE: https://hdl.handle.net/10171/47447

Dadun. Depósito Académico Digital de la Universidad de Navarra: lock_openOpen access Handle lock_openOpen access Handle

Data source: Scopus