Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and faecal fermentation
- Juániz, I.
- Ludwig, I.A.
- Bresciani, L.
- Dall'Asta, M.
- Mena, P.
- Del Rio, D.
- Cid, C.
- de Peña, M.-P.
Revue:
Journal of Functional Foods
ISSN: 1756-4646
Année de publication: 2016
Volumen: 27
Pages: 201-213
Type: Article