Effect of processing on bioaccessibility and bioavailability - of bioactive compounds in coffee beans

Wu, H; Gu, J; BK, A; Nawaz, M A; Barrow, Colin; Dunshea, F R; Suleria, H A R

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Effect of processing on bioaccessibility and bioavailability - of bioactive compounds in coffee beans

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posted on 2022-01-01, 00:00 authored by H Wu, J Gu, A BK, M A Nawaz, Colin BarrowColin Barrow, F R Dunshea, H A R Suleria

Effect of processing on bioaccessibility and bioavailability - of bioactive compounds in coffee beans

History

Journal

Food Bioscience

Volume

46

Article number

ARTN 101373

Pagination

1 - 13

Publisher

Elsevier

Location

Amsterdam, The Netherlands

Publisher DOI

https://doi.org/10.1016/j.fbio.2021.101373

ISSN

2212-4292

eISSN

2212-4306

Language

English

Author URL

http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000735749300003&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=a045e4b2bb1f2b747c68c720ec8913b7

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C1 Refereed article in a scholarly journal

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Keywords

Alkaloids Anti-nutritional compounds ANTIOXIDANT ACTIVITY Bioavailability CAFFEINE CHLOROGENIC ACID Coffee beans CONSUMPTION FERMENTATION Food Science & Technology GREEN Life Sciences & Biomedicine Phenolic compounds PHENOLIC-COMPOUNDS PLASMA Roasting Science & Technology STARTER CULTURES TRIGONELLINE

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File(s) under permanent embargo

Effect of processing on bioaccessibility and bioavailability - of bioactive compounds in coffee beans

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