Evaluating the Microstructure and Bioaccessibility of Bioactive Compounds and Antioxidant Activity After the Dehydration of Red Cabbage.

Foods · 2025 · PMC12155136 · PMID 40509462

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a decreasing trendno p-value reported

However, vanillic acid concentration showed a decreasing trend after simulated digestion, decreasing up to 82.8% with respect to initial values.

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