Published in

Royal Society of Chemistry, Food and Function, 3(9), p. 1889-1898

DOI: 10.1039/c7fo01645j

Links

Tools

Export citation

Search in Google Scholar

Influence of rye flour enzymatic biotransformation on the antioxidant capacity and transepithelial transport of phenolic acids

Journal article published in 2018 by Fabíola Aliaga de Lima ORCID, Isabela Mateus Martins ORCID, Ana Faria ORCID, Conceição Calhau ORCID, Joana Azevedo ORCID, Iva Fernandes ORCID, Nuno Mateus ORCID, Gabriela Alves Macedo ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

Full text: Unavailable

Green circle
Preprint: archiving allowed
Upload
Orange circle
Postprint: archiving restricted
Upload
Red circle
Published version: archiving forbidden
Policy details
Data provided by SHERPA/RoMEO

Abstract

Enzymatic biotransformation enhanced the release of phenolic acids and Caco-2 transepithelial transport of vanillic acid.