Article ISI SCOPUS
FOOD RESEARCH INTERNATIONAL  (2016)

Development of polyphenol-enriched vacuum and atmospheric fried matrices: Evaluation of quality parameters and in vitro bioavailability of polyphenols

Keywords: polyphenols, oil absorption, vacuum frying, Agroindustrial wastes

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Título según WOS: Development of polyphenol-enriched vacuum and atmospheric fried matrices: Evaluation of quality parameters and in vitro bioavailability of polyphenols
Título según SCOPUS: Development of polyphenol-enriched vacuum and atmospheric fried matrices: Evaluation of quality parameters and in vitro bioavailability of polyphenols
Título de la Revista: FOOD RESEARCH INTERNATIONAL
Volumen: 88
Editorial: Elsevier
Fecha de publicación: 2016
Página de inicio: 166
Página final: 172
Idioma: English
DOI:

10.1016/j.foodres.2016.03.032
Notas: ISI, SCOPUS