Effect of particle size of chia seeds on bioaccessibility of phenolic compounds during in vitro digestion

dc.creatorRenata Adriana Labanca
dc.creatorCecília Svelander
dc.creatorMarie Alminger
dc.date.accessioned2022-05-02T21:58:27Z
dc.date.accessioned2022-10-03T22:46:15Z
dc.date.available2022-05-02T21:58:27Z
dc.date.available2022-10-03T22:46:15Z
dc.date.created2022-05-02T21:58:27Z
dc.date.issued2019
dc.identifier10.1080/23311932.2019.1694775
dc.identifier2331-1932
dc.identifierhttp://hdl.handle.net/1843/41305
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3810223
dc.publisherUniversidade Federal de Minas Gerais
dc.publisherBrasil
dc.publisherFAR - DEPARTAMENTO DE ALIMENTOS
dc.publisherUFMG
dc.relationCogent Food & Agriculture
dc.rightsAcesso Aberto
dc.subjectPhenolic compounds
dc.subjectBioaccessibility
dc.subjectPUFAs
dc.subjectChia (Salvia hispanica L.)
dc.subjectIn vitro digestion
dc.subjectParticle size
dc.titleEffect of particle size of chia seeds on bioaccessibility of phenolic compounds during in vitro digestion
dc.typeArtigo de Periódico


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