about
High Antioxidant Action and Prebiotic Activity of Hydrolyzed Spent Coffee Grounds (HSCG) in a Simulated Digestion-Fermentation Model: Toward the Development of a Novel Food Supplement.Characterization of commercial Spanish non-citrus juices: Antioxidant and physicochemical aspects.Towards an improved global antioxidant response method (GAR+): Physiological-resembling in vitro digestion-fermentation method.Towards an improved Global Antioxidant Response method (GAR+): Physiological-resembling in vitro antioxidant capacity methods.Relationship between composition and bioactivity of persimmon and kiwifruit.Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties.
P50
description
onderzoeker
@nl
researcher
@en
հետազոտող
@hy
name
Sergio Pérez-Burillo
@ast
Sergio Pérez-Burillo
@en
Sergio Pérez-Burillo
@es
Sergio Pérez-Burillo
@nl
type
label
Sergio Pérez-Burillo
@ast
Sergio Pérez-Burillo
@en
Sergio Pérez-Burillo
@es
Sergio Pérez-Burillo
@nl
prefLabel
Sergio Pérez-Burillo
@ast
Sergio Pérez-Burillo
@en
Sergio Pérez-Burillo
@es
Sergio Pérez-Burillo
@nl
P106
P1153
57192838748
P21
P31
P496
0000-0001-6398-7496