TY  - JOUR 
AU  - Cañas, Silvia
AU  - Rebollo-Hernanz, Miguel
AU  - Braojos, Cheyenne
AU  - Benítez, Vanesa
AU  - Ferreras-Charro, Rebeca
AU  - Dueñas Patón, Montserrat
AU  - Aguilera, Yolanda
AU  - Martín-Cabrejas, María A.
PY  - 2022
SN  - 2076-8158
SN  - 2076-8158
UR  - http://hdl.handle.net/10366/161886
AB  - Numerous residues, such as the coffee pulp, are generated throughout coffee processing.
This by-product is a source of antioxidant phytochemicals, including phenolic compounds and
caffeine. However, the antioxidant properties of the phenolic...
LA  - eng
PB  - MDPI
KW  - coffee pulp
KW  - coffee by-products
KW  - phenolic compounds
KW  - caffeine
KW  - in vitro digestion
KW  - bioaccessibility
KW  - bioavailability
KW  - absorption
KW  - colonic biotransformation
KW  - phenolic metabolites
TI  - Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions
DO  - 10.3390/antiox11091818
T2  - Antioxidants
VL  - 11
M2  - 1818
ER  -