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Phenolic bioaccessibility, antioxidant, and antidiabetic effects of indigenous fermented coffee beans after simulated gastrointestinal digestion and colonic fermentation
Version 2 2024-06-02, 22:55
Version 1 2023-08-15, 00:05
journal contribution
posted on 2024-06-02, 22:55 authored by Hanjing Wu, Colin BarrowColin Barrow, Frank R Dunshea, Hafiz SuleriaHafiz SuleriaPhenolic bioaccessibility, antioxidant, and antidiabetic effects of indigenous fermented coffee beans after simulated gastrointestinal digestion and colonic fermentation
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Journal
Food BioscienceVolume
54Article number
102920Pagination
1-14Location
Amsterdam, The NetherlandsPublisher DOI
ISSN
2212-4292eISSN
2212-4306Language
enPublication classification
C1 Refereed article in a scholarly journalPublisher
ElsevierPublication URL
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