TY  - JOUR
AU  - Larrosa Pérez, María Del Mar
AU  - Nina, Nélida
AU  - Bressa, Carlo
AU  - de Lucas, Beatriz
AU  - Martín de la Torre, Isabel
AU  - Jiménez-Aspee, Felipe
AU  - Schmeda-Hirschmann, Guillermo
PY  - 2025
DO  - 10.1016/j.foodchem.2025.144669
UR  - https://hdl.handle.net/20.500.14352/120494
T2  - Food Chemistry
AB  - This study examines the effects of three Chilean boiled bean (Phaseolus vulgaris L.) landraces ‘Negro’, ‘Peumo’, and ‘Tortola ´ ’ and their polyphenol-enriched extracts (PEE) on polyphenol release, gut microbiota, and shortchain fatty acid (SCFA)...
LA  - eng
PB  - Elsevier
KW  - Chilean beans
KW  - Bio accessibility
KW  - Polyphenols
KW  - SCFA
KW  - Gut microbiota
TI  - Polyphenol metabolism, short-chain fatty acids production, and microbiota changes during in vitro digestion and fermentation of Chilean beans (Phaseolus vulgaris L.)
TY  - journal article
VL  - 486
ER  -