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.
Revue:
Food and Function

ISSN: 2042-650X,  2042-6496

Année de publication: 2024

Volumen: 15

Número: 5

Pages: 2443-2458

Type: Article

DOI: 10.1039/D3FO04762H GOOGLE SCHOLAR lock_openAccès ouvert editor

Objectifs de Développement Durable

La source de données: Scopus