Article Versions Notes

Burca-Busaga CG, Betoret N, Seguí L, García-Hernández J, Hernández M, Barrera C. Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization. Foods. 2021; 10(9):2155. https://doi.org/10.3390/foods10092155

Burca-Busaga, Cristina Gabriela, Noelia Betoret, Lucía Seguí, Jorge García-Hernández, Manuel Hernández, and Cristina Barrera. 2021. "Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization" Foods 10, no. 9: 2155. https://doi.org/10.3390/foods10092155

Burca-Busaga, C. G., Betoret, N., Seguí, L., García-Hernández, J., Hernández, M., & Barrera, C. (2021). Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization. Foods, 10(9), 2155. https://doi.org/10.3390/foods10092155