Bioaccessibility and unravelling of polyphenols, sulforaphane, and indoles biotransformation after in vitro gastrointestinal digestion of a novel lactofermented broccoli beverage
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This study assesses the transformation and stability of polyphenols, sulforaphane, and indoles in a fermented beverage made from broccoli leaves during in vitro gastrointestinal digestion (GID). This process was simulated using a dialysis membrane to assess in... ...
