Effect of fiber-bound polyphenols from highland barley on lipid oxidation products of cooked pork during in vitro gastrointestinal digestion.
Jinxin LiHao ZhangXijuan YangLing ZhuGangcheng WuXiguang QiHui ZhangYongjin WangXiaoyu ChenPublished in: Journal of the science of food and agriculture (2023)
These findings suggest that HBBP-IDF could be use as functional ingredients able to scavenge lipid oxidation products across the GI tract. This article is protected by copyright. All rights reserved.