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机译:不同市售无麸质意大利面在体外大肠发酵过程中的酚类特征和发酵方式
Univ Cattolica Sacro Cuore, Inst Food Sci & Nutr, Via Emilia Parmense 84, I-29122 Piacenza, Italy;
Univ Cattolica Sacro Cuore, Inst Environm & Agr Chem, Via Emilia Parmense 84, I-29122 Piacenza, Italy;
Univ Cattolica Sacro Cuore, Inst Environm & Agr Chem, Via Emilia Parmense 84, I-29122 Piacenza, Italy;
Univ Cattolica Sacro Cuore, Inst Food Sci & Nutr, Via Emilia Parmense 84, I-29122 Piacenza, Italy;
Univ Cattolica Sacro Cuore, Inst Food Sci & Nutr, Via Emilia Parmense 84, I-29122 Piacenza, Italy;
Univ Cattolica Sacro Cuore, Inst Food Sci & Nutr, Via Emilia Parmense 84, I-29122 Piacenza, Italy;
Univ Cattolica Sacro Cuore, Inst Environm & Agr Chem, Via Emilia Parmense 84, I-29122 Piacenza, Italy;
Food metabolomics; Antioxidant activity; Gluten-free pasta; In vitro fermentation; In vitro gastrointestinal digestion; Phenolic compounds;
机译:不同可溶性膳食纤维对体外消化和大肠发酵的黑莓原浆中酚类成分的影响
机译:未靶向的代谢组学揭示了石榴的非食用部分在体外大肠发酵后酚类特征的变化。
机译:沸腾对市售无麸质面食的游离和结合酚醛特性及抗氧化活性的影响
机译:使用读取压力技术描述的许多市售甘蔗糖蜜的液体进料的体外发酵型材。
机译:通过猪结肠消化物的体外评估,膳食纤维对微生物发酵特性的影响。
机译:花生(Butryospermum Parkii)副产物的酚类成分发酵曲线原生动物种群和甲烷生产
机译:小麦糊精,菊粉和部分水解瓜尔胶的发酵特性,采用体外消解预处理和体外分批发酵系统模型