Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria

  1. Escrivá, L.
  2. Manyes, L.
  3. Vila-Donat, P.
  4. Font, G.
  5. Meca, G.
  6. Lozano, M.
Revue:
Food and Function

ISSN: 2042-650X,  2042-6496

Année de publication: 2021

Volumen: 12

Número: 22

Pages: 11250-11261

Type: Article

DOI: 10.1039/D1FO02059E GOOGLE SCHOLAR
La source de données: Scopus