Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during <i>In Vitro</i> Digestion.

Foods · 2021 · PMC8145966 · PMID 33924943

Europe PMC DOI

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an increasing trendp ≤ 0.05actually significant

Contrary to that observed in gallocatechin gallate, an increasing trend was observed with catechin after fermentation, with L56*D7 having a significantly ( p ≤ 0.05) higher concentration (66.1 mg/kg).

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