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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-11-01
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| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/10/11/1825 |