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Effect of the in vitro gastrointestinal digestion on free-phenolic compounds and mono/oligosaccharides from Moringa oleifera leaves: Bioaccessibility, intestinal permeability and antioxidant capacity

Food ChemistryNutritionPolyphenolicsFood Bioactive CompoundMedicinePhytochemicalMicrobiologyFree-phenolic CompoundsVitro Gastrointestinal DigestionPhytochemistryPharmacologyMoringa OleiferaOxidative Stress