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. 2021 Jan 31;10(2):286. doi: 10.3390/foods10020286

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Bioaccessible phenolic compounds (mg per 100 g BCP) identified in Raw- (black bars), Unstarted- (blue bars), and Started-BCP (red bars). Total phenolics were calculated as the sum of individual compounds as detected by HPLC/UHPLC-ESI-MS/MS. Data are the means (± SD) of three independent experiments analyzed in triplicate. Data were subjected to one-way ANOVA; pair-comparison of treatment means was achieved by Tukey’s procedure at p < 0.05. For each compound, bars with different superscript letters differ significantly (p < 0.05).