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Microencapsulation with fructooligosaccharides and whey protein enhances the antioxidant activity of anthocyanins and their ability to modulate gut microbiota in vitro

NutritionProbioticWhey ProteinFood Bioactive CompoundFood FunctionBiochemistryIn Vitro FermentationBiotechnologyGut MicrobiotaAntioxidant ActivityMicrobiologyMicrobiomePublic HealthMedicineOxidative Stress