Effect of in vitro gastrointestinal digestion on phenolic compounds and the antioxidant activity of Aloe vera
Authors
Imen Laib
Department of Natural and Life Sciences, Faculty of Sciences, University August 20, Algeria
BIOQUAL Laboratory, Institute of Nutrition, Food and Agri-Food Technologies (I.N.A.T.A.A.), University of Frères Mentouri-Constantine 1, Constantine, Algeria
Farida Kehal
BIOQUAL Laboratory, Institute of Nutrition, Food and Agri-Food Technologies (I.N.A.T.A.A.), University of Frères Mentouri-Constantine 1, Constantine, Algeria
Nour Elyakine Haddad
BIOQUAL Laboratory, Institute of Nutrition, Food and Agri-Food Technologies (I.N.A.T.A.A.), University of Frères Mentouri-Constantine 1, Constantine, Algeria
Taous Boudjemia
BIOQUAL Laboratory, Institute of Nutrition, Food and Agri-Food Technologies (I.N.A.T.A.A.), University of Frères Mentouri-Constantine 1, Constantine, Algeria
Malika Barkat
BIOQUAL Laboratory, Institute of Nutrition, Food and Agri-Food Technologies (I.N.A.T.A.A.), University of Frères Mentouri-Constantine 1, Constantine, Algeria
Language: English
Page range: 11 - 25
Published on: Dec 8, 2020
Published by: Konstantin Preslavski University of Shumen
In partnership with: Paradigm Publishing Services
Publication frequency: 3 issues per year
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© 2020 Imen Laib, Farida Kehal, Nour Elyakine Haddad, Taous Boudjemia, Malika Barkat, published by Konstantin Preslavski University of Shumen
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.