In Vitro Gastrointestinal Bioaccessibility, Bioactivities and Colonic Fermentation of Phenolic Compounds in Different Vigna Beans
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11233884
Abstract: Beans are widely consumed throughout the world, rich in non-nutrient phenolic compounds and other bioactive constituents, including alkaloids, lectins, and others. However, research about in vitro digestion impacts on the changes of bioactive compounds’ release… read more here.
Keywords: fermentation; vigna beans; vitro gastrointestinal; different vigna ... See more keywords