Bioaccessibility and antioxidant activity of free phenolic compounds and oligosaccharides from corn ( Zea mays L.) and common bean ( Phaseolus vulgaris L.) chips during in vitro gastrointestinal digestion and simulated colonic fermentation

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Title
Bioaccessibility and antioxidant activity of free phenolic compounds and oligosaccharides from corn ( Zea mays L.) and common bean ( Phaseolus vulgaris L.) chips during in vitro gastrointestinal digestion and simulated colonic fermentation
Authors
Keywords
Corn, Common bean, Chip, Bioaccessibility, Antioxidant activity, In vitro, gastrointestinal digestion, Nixtamalization
Journal
FOOD RESEARCH INTERNATIONAL
Volume 100, Issue -, Pages 304-311
Publisher
Elsevier BV
Online
2017-07-08
DOI
10.1016/j.foodres.2017.07.018

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