Supplementing corn chips with mango cv.‘Ataulfo’peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialysed glucose
Mango processing discards phenolic‐rich by‐products. The present work evaluated the effects of supplementing corn chips with mango cv. “Ataulfo” peel (0, 10, 15, and 20%), regarding sensory acceptability, phenolic content, profile and in vitro bioaccessibility, antioxidant activity, and in vitro dia...
Uloženo v:
| Hlavní autor: | |
|---|---|
| Další autoři: | , , , , , |
| Médium: | Artículo |
| Jazyk: | en_US |
| Vydáno: |
2020
|
| Témata: | |
| On-line přístup: | http://dx.doi.org/10.1111/jfpp.14954 https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.14954 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|
