Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation
Dehulled and cooked grains of five millet varieties (kodo, finger, proso, foxtail and pearl) were subjected to in vitro enzymatic digestion and microbial fermentation under physiological conditions in order to determine the bioaccessibility of their phenolic compounds. Extracts recovered as supernat...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2012-01-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464611001046 |