Fermentation of Sainfoin Seed Flour with <i>Saccharomyces boulardii</i>: Effects on Total Dietary Fiber, Anti-Nutrients, Antimicrobial Activity, and Bioaccessibility of Bioactive Compounds.

Despite the fact that the bioaccessibility (%) value was remarkably reduced by fermentation from 225% to 100–181%, the actual phenolic content of the samples still showed an increasing trend by fermentation, especially from 48 h (566 mg GAE/100 g).

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