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2017•Food ChemistryRequires access

Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption

Gabriele Rocchetti, Giulia Chiodelli, Gianluca Giuberti, Luigi Lucini

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Key concepts: Gallic acid, Trolox, Food science, Chemistry, Polyphenol, Fermentation, Antioxidant, Hydroxybenzoic acid

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