Study of the impact of a dynamic in vitro model of the colon (TIM-2) in the phenolic composition of two Mexican sauces

Alicia Paulina Cárdenas-Castro, Koen Venema, Beatriz Sarriá, Laura Bravo, Sonia G Sáyago-Ayerdi, Raquel Mateos

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Web of Science)
Original languageEnglish
Article number109917
Pages (from-to)109917
Number of pages10
JournalFood Research International
Volume139
DOIs
Publication statusPublished - Jan 2021

Keywords

  • Mexican sauces
  • Husk tomato
  • Phenolic compounds
  • Indigestible fraction
  • Colonic fermentation

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