Title: Bioaccessibility of coffee bean hydroxycinnamic acids during in vitro digestion influenced by the degree of roasting and activity of intestinal probiotic bacteria, and their activity in Caco-2 and HT29 cells has been received by Food Chemistry.
Authors: Joanna Grzelczyk, Dominik Szwajgier, Ewa Baranowska-Wójcik, Grażyna Budryn, Małgorzata Zakłos-Szyda and Bożena Sosnowska
Journal: Food Chemistry
Publication type: article
DOI: 10.1016/j.foodchem.2022.133328