Published in
Royal Society of Chemistry, Food and Function, 12(11), p. 10436-10447, 2020
DOI: 10.1039/d0fo02631j
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Thermal and non-thermal processing of red-fleshed apple: how are (poly)phenol composition and bioavailability affected?
Journal article published in 2020 by
Silvia Yuste 
,
Alba Macià ,
María-José Motilva,
Neus Prieto-Diez,
María-Paz Romero,
Anna Pedret ,
Rosa Solà,
Iziar A. Ludwig,
Laura Rubió
,
Alba Macià ,
María-José Motilva,
Neus Prieto-Diez,
María-Paz Romero,
Anna Pedret ,
Rosa Solà,
Iziar A. Ludwig,
Laura Rubió
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Abstract
This work fills a gap in the understanding of the effect of processing on the bioavailability of (poly)phenols in fruit products.