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

Published 2018 View Full Article

Authors

Keywords

Moringa oleifera, Bioaccessibility, Gastrointestinal digestion, Permeability, Free-phenolic compounds, Oligosaccharides, Antioxidant capacity

Journal

FOOD RESEARCH INTERNATIONAL

Volume -, Issue -, Pages -

Publisher

Elsevier BV

Online

2018-11-10

DOI

10.1016/j.foodres.2018.11.017

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