Publication | Open Access

Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota

Phenolic CompoundsNutritionFood Bioactive CompoundFood FermentationMedicineFood MicrobiologyMicrobiologyMicrobiomePublic HealthPharmacologyHuman Colonic MicrobiotaCooked CardoonPolyphenolics