Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Impact of defined thermomechanical treatment on the structure and content of dietary fiber and the stability and bioaccessibility of polyphenols of chokeberry (Aronia melanocarpa) pomace

  • Autor:

    Schmid, V.; Steck, J.; Mayer-Miebach, E.; Behsnilian, D.; Briviba, K.; Bunzel, M.; Karbstein, H.P.; Emin, M.A.

  • Quelle:

    Food Research International, Volume 134, August 2020, 109232, online available

  • Datum: 2020