Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (Pistacia Vera L.)
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DOI: 10.3390/ijms24054975
Abstract: The aim of this study was to evaluate the impact of in vitro gastrointestinal digestion and colonic fermentation on the polyphenol compounds from different varieties of pistachio by UHPLC-HRMS analysis. The total polyphenol content decreased… read more here.
Keywords: fermentation; vitro gastrointestinal; digestion colonic; colonic fermentation ... See more keywords