Bioaccessibility and antioxidant activity of free phenolic compounds and oligosaccharides from corn (Zea mays L.) and common bean (Phaseolus vulgaris L.) chips during in vitro gastrointestinal digestion and simulated colonic fermentation

Publication | Closed Access

DOI

Citations

References

2017

Year

Iván Luzardo‐Ocampo, Rocío Campos-Vega, Marcela Gaytán‐Martínez, Ricardo E. Preciado‐Ortíz, Sandra Mendoza, Guadalupe Lóarca-Piña

Food Research International

Food ChemistryNutritionFood FunctionFood Bioactive CompoundIn Vitro FermentationColonic FermentationPhaseolus Vulgaris L.Free Phenolic CompoundsHealth Sciences