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Influence of Phenolic-Food Matrix Interactions on In Vitro 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 in vitro bioaccessibility and antioxidant activity of selected phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) as well as protein and starch digestibility in...

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Detalles Bibliográficos
Autores principales:	Sęczyk, Łukasz, Gawlik-Dziki, Urszula, Świeca, Michał
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8614679/ https://www.ncbi.nlm.nih.gov/pubmed/34829697 http://dx.doi.org/10.3390/antiox10111825

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