In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and Phenolics.

As shown in Figure 3 , during colonic fermentation, the production of SCFAs was found an increasing trend after 4 h of fermentation and peaked after around 16 h, and then sustained or began decreasing steadily.

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