Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and faecal fermentation

1. Juániz, I.
2. Ludwig, I.A.
3. Bresciani, L.
4. Dall'Asta, M.
5. Mena, P.
6. Del Rio, D.
7. Cid, C.
8. de Peña, M.-P.