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
Published in: Food Chemistry
Publication type: article
Subject areas: Agricultural and Biological Sciences; Chemistry; Medicine
SJR best quartile: Q1