Open AccessIn vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar
Author(s) -
Amanda Rodrigues Leal,
Luciana de Siqueira Oliveira,
Juliascimento da Costa,
Carlos Artur Nascimento Alves,
Paulina Mata,
Paulo Henrique Machado de Sousa
Publication year - 2022
Publication title -
ciência agronômica/revista ciência agronômica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.424
H-Index - 26
eISSN - 1806-6690
pISSN - 0045-6888
DOI - 10.5935/1806-6690.20220005
Subject(s) - ascorbic acid , food science , antioxidant , pulp (tooth) , chemistry , polyphenol , gellan gum , botany , biology , biochemistry , medicine , pathology