Publication | Open Access

Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation

Food ChemistryTransformation PathwaysPhenolic CompoundsFood Bioactive CompoundIn Vitro FermentationMedicineProcessed MulberryPhytochemicalMetabolomicsPhytochemistryPharmacologyPolyphenolicsHealth Sciences