Influence of Phenolic-Food Matrix Interactions on <i>In Vitro</i> Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste
This model study aimed to evaluate the effect of phenolic–food matrix interactions on the <i>in vitro</i> bioaccessibility and antioxidant activity of selected phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) as well as protein and starc...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/627944eb1c274c89969518ada617d34f |
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