2022•Food ChemistryOpen access

Bioaccessibility and bioactivities of phenolic compounds from roasted coffee beans during in vitro digestion and colonic fermentation

Hanjing Wu, Ziyao Liu, Peiyao Lu, Colin James Barrow, Frank Rowland Dunshea, Hafiz Ansar Rasul Suleria

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Key concepts: Roasting, Food science, Chemistry, Fermentation, Digestion (alchemy), Antioxidant, DPPH, Polyphenol

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Bioaccessibility and bioactivities of phenolic compounds from roasted coffee beans during in vitro digestion and colonic fermentation — Research Paper | ScholarLens