The impact of cooking and delivery modes of thymol and carvacrol on retention and bioaccessibility in starchy foods

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dc.contributor.authorAravena, Gabriela
dc.contributor.authorGarcía, Iga
dc.contributor.authorMuñoz, Ociel
dc.contributor.authorPérez C., José Ricardo
dc.contributor.authorParada, Javier
dc.date.accessioned2020-08-13T21:25:14Z
dc.date.available2020-08-13T21:25:14Z
dc.date.issued2016
dc.format.extent5 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.foodchem.2015.09.099
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2015.09.099
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/38582
dc.language.isoen
dc.pagina.final852
dc.pagina.inicio848
dc.revistaFood Chemistryes_ES
dc.subject.ddc650
dc.subject.deweyAdministraciónes_ES
dc.subject.otherAlimentoses_ES
dc.subject.otherCoccion al hornoes_ES
dc.subject.otherAlmidón - Análisises_ES
dc.titleThe impact of cooking and delivery modes of thymol and carvacrol on retention and bioaccessibility in starchy foodses_ES
dc.typeartículo
dc.volumenVol. 196
sipa.codpersvinculados100130
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