Effect of adding resistant maltodextrin to pasteurized orange juice on bioactive compounds and their bioaccessibility

1. Arilla, E.
2. García-Segovia, P.
3. Martínez-Monzó, J.
4. Codoñer-Franch, P.
5. Igual, M.

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DOI: 10.3390/FOODS10061198 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus