| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541627 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Defatted soybean flour (DSF) sorbs, concentrates and stabilizes berry polyphenols. ⺠DSF does not sorb highly polar compounds, such as sugars. ⺠Polyphenols sorbed to DSF retain their biological activity invitro and invivo.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Diana E. Roopchand, Mary H. Grace, Peter Kuhn, Diana M. Cheng, Nathalie Plundrich, Alexander Poulev, Amy Howell, Bertold Fridlender, Mary Ann Lila, Ilya Raskin,