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Bioaccessibility of polyphenols and antioxidant properties of the white grape by simulated digestion and Caco-2 cell assays: Comparative study with its winemaking product

Food ChemistryFood Bioactive CompoundWhite GrapeMedicineWine PerceptionBioanalysisCaco-2 Cell AssaysPhytochemicalPhytochemistryPharmacologySimulated DigestionPolyphenolicsOxidative StressHealth Sciences