Thermal and non-thermal processing of red-fleshed apple: how are (poly)phenol composition and bioavailability affected?

Link to the original source: https://pubs.rsc.org/en/content/articlelanding/2020/FO/D0FO02631J

APA: Yuste, S; Macià, A; Motilva, MJ; Prieto-Diez, N; Romero, MP; Pedret, A; Solà, R; Ludwig, IA; Rubió, L (2020). Thermal and non-thermal processing of red-fleshed apple: how are (poly)phenol composition and bioavailability affected?. Food & Function, 11(12), 10436-10447. DOI: 10.1039/d0fo02631j

Paper original source: Food & Function. 11 (12): 10436-10447

Article's DOI: 10.1039/d0fo02631j

Journal publication year: 2020-12-01

Entity: Universitat Rovira i Virgili

Paper version: info:eu-repo/semantics/acceptedVersion

Record's date: 2026-05-09

URV's Author/s: Pedret Figuerola, Anna / Solà Alberich, Rosa Maria

Department: Medicina i Cirurgia

Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/

Publication Type: Journal Publications

Author, as appears in the article.: Yuste, S; Macià, A; Motilva, MJ; Prieto-Diez, N; Romero, MP; Pedret, A; Solà, R; Ludwig, IA; Rubió, L

licence for use: https://creativecommons.org/licenses/by/3.0/es/

Thematic Areas: Química, Medicine (miscellaneous), Food science & technology, Food science, Ciência de alimentos, Biochemistry & molecular biology, Administração pública e de empresas, ciências contábeis e turismo

Author's mail: anna.pedret@urv.cat, anna.pedret@urv.cat, rosa.sola@urv.cat, rosa.sola@urv.cat