The effect of in vitro digestion, food matrix, and hydrothermal treatment on the potential bioaccessibility of selected phenolic compounds
Łukasz Sęczyk, Danuta Sugier, Michał Świeca, Urszula Gawlik‐Dziki
Topics & Concepts
Food scienceChemistryPolyphenolWheat flourFerulic acidGallic acidChlorogenic acidDigestion (alchemy)CatechinBiochemistryChromatographyAntioxidantPhytochemicals and Antioxidant ActivitiesProteins in Food SystemsFood composition and properties