Hibiscus sabdariffa L. confesctionery gels, in vitro digestion, antioxidant activity and phenolic compounds quantification: a nutraceutical application
Version of Record online: 10 AUG 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 12, pages 2659–2667, December 2013
How to Cite
Villanueva-Carvajal, A., Dominguez-Lopez, A., Bernal-Martínez, L. R. and Díaz-Bandera, D. (2013), Hibiscus sabdariffa L. confesctionery gels, in vitro digestion, antioxidant activity and phenolic compounds quantification: a nutraceutical application. International Journal of Food Science & Technology, 48: 2659–2667. doi: 10.1111/ijfs.12262
- Issue online: 24 OCT 2013
- Version of Record online: 10 AUG 2013
- Manuscript Accepted: 21 JUN 2013
- Manuscript Received: 19 FEB 2013
- Universidad Autónoma del Estado de México
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