Bioaccessibility and bioactivities of phenolic compounds from roasted coffee beans during in vitro digestion and colonic fermentation
Hanjing Wu, Ziyao Liu, Peiyao Lu, Colin J. Barrow, Frank R. Dunshea, Hafiz Ansar Rasul Suleria
Topics & Concepts
RoastingFood scienceChemistryFermentationDigestion (alchemy)AntioxidantDPPHPolyphenolBiochemistryChromatographyPhysical chemistryCoffee research and impactsTea Polyphenols and EffectsBiochemical Analysis and Sensing Techniques