Institut für Bio- und Lebensmitteltechnik Lebensmittelverfahrenstechnik

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, Vera; Steck, Jan; Mayer-Miebach, Esther; Behsnilian, Diana; Briviba, Karlis; Bunzel, Mirko; Karbstein, Heike P.; Emin, M. Azad

  • Quelle:

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

  • Datum: 2020