Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentation
Wenfei Tian, Ruijia Hu, Gengjun Chen, Yiqin Zhang, Weiqun Wang, Yonghui Li
Topics & Concepts
Food scienceChemistryFermentationDigestion (alchemy)Lactobacillus rhamnosusProbioticFerulic acidPhenolic acidExtraction (chemistry)LactobacillusBiochemistryBacteriaBiologyChromatographyAntioxidantGeneticsFood composition and propertiesFood Science and Nutritional StudiesProteins in Food Systems