Indigestible fraction of guava fruit: Phenolic profile, colonic fermentation and effect on HT-29 cells-Reference-Cited by-全球学者库

Indigestible fraction of guava fruit: Phenolic profile, colonic fermentation and effect on HT-29 cells

Published:2022-04 Issue: Volume:46 Page:101566
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Blancas-Benitez Francisco J.^ORCID,Pérez-Jiménez Jara,Sañudo-Barajas J. Adriana^ORCID,Rocha-Guzmán Nuria E.,González-Aguilar Gustavo A.,Tovar Juscelino,Sáyago-Ayerdi Sonia G.^ORCID

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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4. In vitro bioaccesibility and release kinetics of phenolic compounds from guava (Psidium guajava L.) and soursop (Annona muricata L.) pulp;Blancas-Benitez;Tip. Revista Especializada en Ciencias Químico-Biológicas,2019

5. In vitro evaluation of the kinetics of the release of phenolic compounds from guava (Psidium guajava L.) fruit;Blancas-Benitez;Journal of Functional Foods,2018

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2. Guava: A Nutraceutical-Rich Underutilized Fruit Crop;Compendium of Crop Genome Designing for Nutraceuticals;2023