Ngā hua rapu - Anna Greppi
- E whakaatu ana i te 1 - 4 hua o te 4
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Understanding the prebiotic potential of different dietary fibers using an in vitro continuous adult fermentation model (PolyFermS) mā Sophie A. Poeker, Annelies Geirnaert, Laura Berchtold, Anna Greppi, Łukasz Krych, Robert E. Steinert, Tomás de Wouters, Christophe Lacroix
I whakaputaina 2018Artigo -
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Ngā utauta rapu:
Ngā marau whai pānga
Biology
Bacteria
Biochemistry
Food science
Genetics
Microbiology
Fermentation
Fermentation in food processing
Immunology
Lactic acid
Anatomy
Chemistry
Computational biology
Food microbiology
Gene
Gene expression
Gut bacteria
Gut flora
In vitro
Inoculation
Intestinal bacteria
Lactobacillus fermentum
Lactobacillus plantarum
Listeria monocytogenes
Microarray
Prebiotic
Probiotic
Starter
Strain (injury)
Tryptamine