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BioRender Template
Nutrients Bioavailability Increased by Fermentation
Description
This template shows how fermentation increases nutrient bioavailability in plant-based foods such as rice, soybean, and wheat, tracing the process from a fermentator containing Saccharomyces cerevisiae through an in vitro digestion simulation of mouth, stomach, and intestine to human consumption. It notes that fermentation increases nutrient bioavailability by affecting enzyme activation.
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