Gastrointestinal and colonic in vitro bioaccessibility of γ-aminobutiric acid (GABA) and phenolic compounds from novel fermented sorghum food

Publication date: Available online 1 June 2020Source: LWTAuthor(s): Antonela G. Garzón, Franco Van de Velde, Silvina R. Drago
Source: LWT Food Science and Technology - Category: Food Science Source Type: research