Quality and bioaccessibility of antioxidants of bread enriched with naranjilla (solanum quitoense) fruit

Article

Abstract: Purpose: The purpose of this paper was to develop a loaf bread enriched with naranjilla (lulo) fruit

Palabras claves:

Antioxidant capacity, carotenoids, in vitro digestion, Loaf bread, LULO

Autores:

Alejandra Gómez Gordillo, Concellón A., Gabriela Vernaza, Juan Bravo-Vásquez, Michelle Guijarro, MJ ANDRADE-CUVI

Fuentes:

google

scopus