Article ISI SCOPUS
FOOD CHEMISTRY  (2018)

Colonic fermentation of polyphenols from Chilean currants (Ribes spp.) and its effect on antioxidant capacity and metabolic syndrome-associated enzymes

Burgos-Edwards, A; Jimenez-Aspee, F; Theoduloz, C; Schmeda-Hirschmann, G

Keywords: antioxidant capacity, Polyphenolic profiles, Metabolic syndrome-associated enzymes, HPLC-DAD-MS/MSn, Ribes spp., In vitro colonic fermentation

Más información

Título según WOS: Colonic fermentation of polyphenols from Chilean currants (Ribes spp.) and its effect on antioxidant capacity and metabolic syndrome-associated enzymes
Título según SCOPUS: Colonic fermentation of polyphenols from Chilean currants (Ribes spp.) and its effect on antioxidant capacity and metabolic syndrome-associated enzymes
Título de la Revista: FOOD CHEMISTRY
Volumen: 258
Editorial: Elsevier
Fecha de publicación: 2018
Página de inicio: 144
Página final: 155
Idioma: English
DOI:

10.1016/j.foodchem.2018.03.053
Notas: ISI, SCOPUS