Wheat bread enriched with green coffee – In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity

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Title
Wheat bread enriched with green coffee – In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity
Authors
Keywords
Bioaccessibility, Bioavailability, Bread, Fortification, Green coffee, In vitro, Phenolics
Journal
FOOD CHEMISTRY
Volume 221, Issue -, Pages 1451-1457
Publisher
Elsevier BV
Online
2016-11-03
DOI
10.1016/j.foodchem.2016.11.006

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