How does the degree of inulin polymerization affect the bioaccessibility of bioactive compounds from soursop whey beverage during in vitro gastrointestinal digestion?
Guimarães, Jonas T., Silva, Eric Keven, Arruda, Henrique S., Freitas, Monica Q., Pastore, Glaucia M., Meireles, M. Angela A., Cruz, Adriano G.Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105511
Date:
November, 2019
File:
PDF, 4.63 MB
2019
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