The bioaccessibility, bioavailability, bioactivity, and prebiotic effects of phenolic compounds from raw and solid-fermented mulberry leaves during in vitro digestion and colonic fermentation
Qiannan Zhao, Zewei Wang, Xin Wang, Xiaohai Yan, Qi Guo, Yuan Yue, Tianli Yue, Yahong Yuan, Yahong Yuan
Topics & Concepts
FermentationFood scienceChemistryDigestion (alchemy)BioavailabilityAntioxidantABTSDPPHPrebioticChlorogenic acidFerulic acidBiochemistryBiologyChromatographyBioinformaticsBiochemical Analysis and Sensing TechniquesFood Quality and Safety StudiesInsect Utilization and Effects