The bioaccessibility, bioavailability, bioactivity, and prebiotic effects of phenolic compounds from raw and solid-fermented mulberry leaves during in vitro digestion and colonic fermentation
-
Published:2023-03
Issue:
Volume:165
Page:112493
-
ISSN:0963-9969
-
Container-title:Food Research International
-
language:en
-
Short-container-title:Food Research International
Author:
Zhao Qiannan, Wang Zewei, Wang Xin, Yan Xiaohai, Guo Qi, Yue Yuan, Yue TianliORCID, Yuan Yahong
Reference58 articles.
1. Role of lactic acid bacteria phospho-beta-glucosidases during the fermentation of cereal by-products;Acin-Albiac;Foods,2021 2. Ávila, M., Hidalgo, M., Sánchez-Moreno, C., Pelaez, C., Requena, T., & Pascual-Teresa, S. d. (2009). Bioconversion of anthocyanin glycosides by Bifidobacteria and Lactobacillus. Food Research International, 42(10), 1453–1461. doi: 10.1016/j.foodres.2009.07.026. 3. Lactobacillus plantarum IFPL935 impacts colonic metabolism in a simulator of the human gut microbiota during feeding with red wine polyphenols;Barroso;Applied Microbiology and Biotechnology,2014 4. Bas-Bellver, C., Andres, C., Segui, L., Barrera, C., Jimenez-Hernandez, N., Artacho, A., … Gosalbes, M. J. (2020). Valorization of persimmon and blueberry byproducts to obtain functional powders: In Vitro digestion and fermentation by gut microbiota. Journal of Agricultural and Food Chemistry, 68(30), 8080–8090. doi: 10.1021/acs.jafc.0c02088. 5. Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review;Bhanja Dey;Trends in Food Science & Technology,2016
Cited by
20 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
|
|