Catabolism of raw and cooked green pepper ( Capsicum annuum ) (poly)phenolic compounds after simulated gastrointestinal digestion and faecal fermentation
Catabolism of raw and cooked green pepper ( Capsicum annuum ) (poly)phenolic compounds after simulated gastrointestinal digestion and faecal fermentation
Authors
Keywords
Polyphenols, In vitro, bioaccessibility, In vitro, gastrointestinal digestion, Colonic catabolism, Heat treatment, Pepper
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