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Page 1
Edible coatings as encapsulating matrices for bioactive compounds: a review.
J Food Sci Technol. 2014 Sep;51(9):1674-85. doi: 10.1007/s13197-013-1246-x. Epub 2014 Jan 10.
J Food Sci Technol. 2014.
PMID: 25190824
Free PMC article.
Review.
Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. 'Ataulfo' phenolics.
Quirós-Sauceda AE, Sañudo-Barajas JA, Vélez-de la Rocha R, Domínguez-Avila JA, Ayala-Zavala JF, Villegas-Ochoa MA, González-Aguilar GA.
Quirós-Sauceda AE, et al.
J Food Sci Technol. 2019 Apr;56(4):2073-2082. doi: 10.1007/s13197-019-03685-x. Epub 2019 Mar 8.
J Food Sci Technol. 2019.
PMID: 30996441
Free PMC article.
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Processing 'Ataulfo' Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds.
Quirós-Sauceda AE, Chen CO, Blumberg JB, Astiazaran-Garcia H, Wall-Medrano A, González-Aguilar GA.
Quirós-Sauceda AE, et al.
Nutrients. 2017 Sep 29;9(10):1082. doi: 10.3390/nu9101082.
Nutrients. 2017.
PMID: 28961171
Free PMC article.
Clinical Trial.
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