Impact of defined thermomechanical treatment on the structure and content of dietary fiber and the stability and bioaccessibility of polyphenols of chokeberry (Aronia melanocarpa) pomace
Schmid, Vera, Steck, Jan, Mayer-Miebach, Esther, Behsnilian, Diana, Briviba, Karlis, Bunzel, Mirko, Karbstein, Heike P., Emin, M. AzadТом:
134
Журнал:
Food Research International
DOI:
10.1016/j.foodres.2020.109232
Date:
August, 2020
Файл:
PDF, 848 KB
2020
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