File(s) under permanent embargo
Bioaccessibility and bioactivities of phenolic compounds from roasted coffee beans during in vitro digestion and colonic fermentation
journal contribution
posted on 2022-08-30, 00:00 authored by H Wu, Z Liu, P Lu, Colin BarrowColin Barrow, F R Dunshea, Hafiz SuleriaHafiz SuleriaBioaccessibility and bioactivities of phenolic compounds from roasted coffee beans during in vitro digestion and colonic fermentation
History
Journal
Food ChemistryVolume
386Article number
132794Pagination
1 - 10Publisher
ElsevierLocation
Amsterdam, The NetherlandsPublisher DOI
ISSN
0308-8146eISSN
1873-7072Language
engPublication classification
C1 Refereed article in a scholarly journalUsage metrics
Categories
No categories selectedKeywords
Coffee beansRoastingPhenolic compoundsIn vitro digestionColonic fermentationBioaccessibilityScience & TechnologyPhysical SciencesLife Sciences & BiomedicineChemistry, AppliedFood Science & TechnologyNutrition & DieteticsChemistrySIMULATED GASTROINTESTINAL DIGESTIONCHLOROGENIC ACIDTANNIC-ACIDMETABOLITEDECOMPOSITIONCONSUMPTIONMODEL
Licence
Exports
RefWorks
BibTeX
Ref. manager
Endnote
DataCite
NLM
DC