Influence of protein-phenolic complex on the antioxidant capacity of flaxseed (Linum usitatissimum L.) products

Article

Abstract: The impact of the naturally present phenolic compounds and/or proteins on the antioxidant capacity o

Palabras claves:

Antioxidant capacity, enzymatic hydrolysis, Flaxseed, PHENOLIC COMPOUNDS, Protein, Simulated gastrointestinal digestion

Autores:

Hernandez-Ledesma B., Iglesias A.H., Lourdes Amigo, Miralles B., Netto F.M., Reyes F.G.R., Silva F.G.D.e.

Fuentes:

scopus