Bioaccessibility Performance of Phenolic Compounds from Red Fruits During Simulated Gastrointestinal Digestion and Colonic Fermentation

Debora Goncalves Bortolini,Lillian Barros,Giselle Maria Maciel,Rosane Marina Peralta, Vanesa Gesser Correa, Tiane C. Finimundy, Charles Windson Isidoro Haminiuk

ACS FOOD SCIENCE & TECHNOLOGY（2025）

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anthocyanins,phenolic compounds,antioxidantactivity,red fruits,bioaccessibility,colonic fermentation

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