TY  - JOUR
AU  - Navajas-Porras, Beatriz
AU  - Pérez-Burillo, Sergio
AU  - Valverde-Moya, Álvaro
AU  - Hinojosa-Nogueira, Daniel
AU  - Pastoriza, Silvia
AU  - Rufián-Henares, José Ángel
PY  - 2021
DO  - 10.3390/antiox10030445
SN  - 2076-3921
UR  - https://hdl.handle.net/10668/28076
T2  - Antioxidants (Basel, Switzerland)
AB  - The human body is exposed to oxidative damage to cells and though it has some endogenous antioxidant systems, we still need to take antioxidants from our diet. The main dietary source of antioxidants is vegetables due to their content of different...
LA  - en
KW  - animal origin food
KW  - antioxidant capacity
KW  - gut microbiota
KW  - in vitro digestion
KW  - in vitro fermentation
KW  - thermal processing
TI  - Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation.
TY  - research article
VL  - 10
ER  -