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Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects
Background: Fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) are an heterogeneous group of compounds that can be poorly digested and may have a range of effects on gastrointestinal processes. FODMAPs are found in a wide variety of foods, including bread. FODMAPs’ in...
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| Publicado no: | Front Microbiol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Frontiers Media S.A.
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6110937/ https://ncbi.nlm.nih.gov/pubmed/30186276 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.01972 |
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