Yüklüyor......
Processing Has Differential Effects on Microbiota-Accessible Carbohydrates in Whole Grains during In Vitro Fermentation
Whole grains are generally low in nondigestible carbohydrates that are available for fermentation by the gut microbiota, or microbiota-accessible carbohydrates (MAC). However, there is potential to increase MAC in whole grains through food processing. Five processing methods: boiling, extrusion, sou...
Kaydedildi:
| Yayımlandı: | Appl Environ Microbiol |
|---|---|
| Asıl Yazarlar: | , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
American Society for Microbiology
2020
|
| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7580540/ https://ncbi.nlm.nih.gov/pubmed/32859598 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01705-20 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|