Polyphenol metabolism, short-chain fatty acids production, and microbiota changes during in vitro digestion and fermentation of Chilean beans (Phaseolus vulgaris L.)

已完结 10 由好好努力发布于 2026/5/25 22:08:28

DOI:10.1016/j.foodchem.2025.144669
作者：Nélida Nina ,?Carlo Bressa ,?Beatriz de Lucas ,?Isabel Martin de la Torre ,?Felipe Jiménez-Aspee ,?Guillermo Schmeda-Hirschmann ,?Mar Larrosa
文献类型：期刊论文
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Elsevier

Abstract：This study examines the effects of three Chilean boiled bean (Phaseolus vulgaris L.) landraces ‘Negro’, ‘Peumo’, and ‘Tórtola’ and their polyphenol-enriched extracts (PEE) on polyphenol rele

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