TY  - JOUR 
AU  - Cavia Camarero, María del Mar
AU  - Arlanzón, Nerea
AU  - Busto Vázquez, Natalia
AU  - Carrillo Pérez, Celia
AU  - Alonso de la Torre, Sara
PY  - 2023
UR  - http://hdl.handle.net/10259/8414
AB  - Various factors can influence the polyphenol content and the antioxidant capacity of ciders,
such as the apple variety, its degree of maturity, apple farming and storage conditions, and the
cider-fermentation method, all of which explains why ciders...
LA  - eng
PB  - MDPI
KW  - Apple wine
KW  - Digestion protocols
KW  - Antioxidants
KW  - DPPH
KW  - ABTS
KW  - FRAP
KW  - ORAC
KW  - Biología molecular
KW  - Molecular biology
KW  - Alimentos
KW  - Food
TI  - The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders
DO  - 10.3390/foods12091861
T2  - Foods
VL  - 12
ER  -