Natural prebiotic carbohydrates, carotenoids and flavonoids as ingredients in food systems

Current Opinion in Food Science - Tập 33 - Trang 98-107 - 2020
Iramaia Angélica Neri-Numa1, Henrique Silvano Arruda1,2, Marina Vilar Geraldi2, Mário Roberto Maróstica Júnior2, Glaucia Maria Pastore1
1Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
2Nutrition and Metabolism Laboratory, Department of Food and Nutrition, School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil

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