2021•Food ChemistryRequires access

Interactions of polyphenols from traditional apple varieties ‘Bobovac’, ‘Ljepocvjetka’ and ‘Crvenka’ with β-Glucan during in vitro simulated digestion

Lidija Jakobek, Jozo Ištuk, Petra Matić, Martina Skendrović Babojelić

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Key concepts: Polyphenol, Digestion (alchemy), Food science, Flesh, Chemistry, Glucan, Gastrointestinal tract, Biochemistry

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Interactions of polyphenols from traditional apple varieties ‘Bobovac’, ‘Ljepocvjetka’ and ‘Crvenka’ with β-Glucan during in vitro simulated digestion — Research Paper | ScholarLens