Industrial and culinary treatments applied to Piquillo pepper (Capsicum annuum cv. Piquillo) impact positively on (poly)phenols’ bioaccessibility and gut microbiota catabolism

1. Del Burgo-Gutiérrez, C.
2. Ludwig, I.A.
3. De Peña, M.-P.
4. Cid, C.

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DOI: 10.1039/D3FO04762H GOOGLE SCHOLAR lock_openOpen access editor

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