Phenolic bioaccessibility, antioxidant, and antidiabetic effects of indigenous fermented coffee beans after simulated gastrointestinal digestion and colonic fermentation
Hanjing Wu, Colin J. Barrow, Frank R. Dunshea, Hafiz Ansar Rasul Suleria
Topics & Concepts
FermentationFood scienceChemistryAntioxidantDigestion (alchemy)RoastingPostharvestDPPHChlorogenic acidBotanyBiochemistryChromatographyBiologyPhysical chemistryCoffee research and impactsFood Chemistry and Fat AnalysisProteins in Food Systems