Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation
- M. Tomas
- , Gabriele Rocchetti
- , S. Ghisoni
- , Gianluca Giuberti
- , E. Capanoglu*
- , Luigi Lucini
*Corresponding author
- Department of Animal Science, Food and Nutrition
- Faculty of Agriculture, Food and Environmental Sciences
- Academic Field: MEDICINAL, TOXICOLOGICAL, NUTRACEUTICAL-FOOD, FERMENTATION AND HEALTH AND WELLBEING PRODUCTS CHEMISTRY
- Department for Sustainable Food Process
- Academic Field: FOOD SCIENCE AND TECHNOLOGY
- Academic Field: AGRICULTURAL AND FOREST GENETICS, CHEMISTRY AND PEDOLOGY
Research output: Contribution to journal › Article › peer-review
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