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Bioaccessibility of hydroxycinnamic acids and antioxidant capacity from sorghum bran thermally processed during simulated in vitro gastrointestinal digestion

Crossref DOI link: https://doi.org/10.1007/s13197-018-3116-z

Published Online: 2018-03-19

Published Print: 2018-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Salazar-López, Norma Julieta

González-Aguilar, Gustavo A.

Rouzaud-Sández, Ofelia

Robles-Sánchez, Maribel https://orcid.org/0000-0002-6474-3167
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Text and Data Mining valid from 2018-03-19
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Article History

Revised: 1 March 2018

Accepted: 12 March 2018

First Online: 19 March 2018

Compliance with ethical standards

:

: The authors declare no conflict of interest.

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