2020•Food ChemistryOpen access

Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions

Caroline Sefrin Speroni, Daniela Rigo Guerra, Ana Betine Beutinger Bender, Jéssica Stiebe, Cristiano Augusto Ballus, Leila Picolli da Silva, Jesús Lozano‐Sánchez, Tatiana Emanuelli

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Key concepts: Pomace, Micronization, Polyphenol, Chemistry, Food science, Botany, Chromatography, Biology