Gastrointestinal and colonic in vitro bioaccessibility of γ-aminobutiric acid (GABA) and phenolic compounds from novel fermented sorghum food
Antonela G. Garzón, Franco Van de Velde, Silvina R. Drago
Topics & Concepts
Ferulic acidFermentationLactic acidChemistryFood scienceGallic acidCaffeic acidCoumaric acidSorghumPhenolic acidBiochemistryBacteriaBiologyAntioxidantAgronomyGeneticsGABA and Rice ResearchBiochemical effects in animalsMedicinal Plants and Neuroprotection