Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion

3.4. Impact Factor

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Detalles Bibliográficos
Autores principales:	Lucini Mas, Agustin, Sabatino, María Eugenia, Theumer, Martin Gustavo, Wunderlin, Daniel Alberto, Baroni, María Veronica
Otros Autores:	https://orcid.org/0009-0003-3095-2547
Formato:	publishedVersion article
Lenguaje:	Inglés
Publicado:	Cell Press 2024
Materias:	Polyphenols Vegetal ingredients Biological activity Antioxidant enzymes Reactive oxygen species Reduced glutathione
Acceso en línea:	http://hdl.handle.net/11086/552538 https://www.cell.com/heliyon/fulltext/S2405-8440(24)00156-7#%20 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10788807/ https://doi.org/10.1016/j.heliyon.2024.e24125
Aporte de:	Repositorio Digital Universitario (UNC) de Universidad Nacional de Córdoba

Descripción
Sumario:	3.4. Impact Factor