The Effect of Grinding Techniques on the Microstructural Properties of Purslane (Portulaca oleracea L.) Powder, Its Total Phenolics Before and After In Vitro Simulated Gastrointestinal Digestion, and Its Antioxidant Capacity.
Saved in:
| Title: | The Effect of Grinding Techniques on the Microstructural Properties of Purslane (Portulaca oleracea L.) Powder, Its Total Phenolics Before and After In Vitro Simulated Gastrointestinal Digestion, and Its Antioxidant Capacity. |
|---|---|
| Authors: | Bilušić, Tea1, tea@ktf-split.hr, Runtić, Dora1,2, Šola, Ivana2,3, Benković, Maja3,4, Bilušić, Ante4,5, Ćosić, Marija1, Đorđević, Dani2,5 |
| Source: | Applied Sciences (2076-3417); Jul2025, Vol. 15 Issue 13, p7448, 16p |
| Database: | Applied Science & Technology Source |
|
Full text is not displayed to guests.
Login for full access.
|
|
Be the first to leave a comment!
