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Polyphenol content,in vitro bioaccessibility and antioxidant capacity of widely consumed beverages |
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| Authors: | Gema Baeza Beatriz Sarriá Laura Bravo Raquel Mateos |
| Affiliation: | Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain |
| Abstract: | |
| Keywords: | yerba mate green/roasted coffee blend chamomile chicory malt coffee phenolic content antioxidant capacity gastrointestinal bioaccessibility |