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期刊名称

  • lwt-food science and technology(1)

关键词

  • bioaccessibility; phenolic acids; wheat; in vitro digestion; in vitro fermentation(1)

作者

  • Gong, Lingxiao AND Chi, Jingwen AND Wang, Jing AND Sun, Baoguo AND Zhang, Yingquan(0)

机构

  • btbu, beijing adv innovat ctr food nutr & human hlth, china canada joint lab food nutr & hlth beijing, beijing engn & technol res ctr food addit, beijing 100048, peoples r china(1)
  • chinese acad agr sci, inst food sci & technol, beijing, peoples r china(1)

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  • 2019(1)
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资源类型: 外文期刊
作者:Gong, Lingxiao(精确检索)
作者:Chi, Jingwen(精确检索)
作者:Wang, Jing(精确检索)
作者:Sun, Baoguo(精确检索)
作者:Zhang, Yingquan(精确检索)
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1In vitro evaluation of the bioaccessibility of phenolic acids in different whole wheats as potential prebiotics

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来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Bioaccessibility; Phenolic acids; Wheat; In vitro digestion; In vitro fermentation

年份：2019

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