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Frontiers in Nutrition
(Sep 2022)
Editorial: The role of food processing in the production and bioavailability of bio-compounds critical for boosting the immune system
Tianou Zhang,
Ivan Salmerón,
Samuel Pérez-Vega,
Lourdes Morales-Oyervides,
Julio Montañez
Affiliations
Tianou Zhang
Department of Kinesiology, The University of Texas at San Antonio, San Antonio, TX, United States
Ivan Salmerón
School of Chemical Science, Autonomous University of Chihuahua, Chihuahua, Mexico
Samuel Pérez-Vega
School of Chemical Science, Autonomous University of Chihuahua, Chihuahua, Mexico
Lourdes Morales-Oyervides
Department of Chemical Engineering, Autonomous University of Coahuila, Saltillo, Mexico
Julio Montañez
Department of Chemical Engineering, Autonomous University of Coahuila, Saltillo, Mexico
DOI
https://doi.org/10.3389/fnut.2022.1011211
Journal volume & issue
Vol. 9
Abstract
Read online
No abstracts available.
Keywords
food processing technology
bioactive compounds
anti-inflammatory
antioxidant
bioavailability
bioaccessibility
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