The individual phenolic compound profile of hydroxybenzoic acids is represented in Table S3 , showing a decreasing trend for all the compounds, with complete degradation for compounds such as theogallin, galloylshikimic acid, vanillic acid hexoside, ellagic acid and benzoic acid II.
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Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (<i>Pistacia Vera</i> L.).
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