The Composition and Antioxidant Activity of Bound Phenolics in Three Legumes, and Their Metabolism and Bioaccessibility of Gastrointestinal Tract.

Foods · 2020 · PMC7762431 · PMID 33297502

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an increasing trendno p-value reported

The content of polyphenols in soybeans changed with the increase of fermentation time, but showed an increasing trend as a whole.

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