Interactions between polyphenols from Theobroma cacao and Lactobacillales to evaluate the potential of a combined strategy for intestinal free-fatty acid removal-Reference-Cited by-同舟云学术

Interactions between polyphenols from Theobroma cacao and Lactobacillales to evaluate the potential of a combined strategy for intestinal free-fatty acid removal

Published:2023 Issue: Volume:7 Page:100594
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Quiroz-Eraso Samuel^ORCID,Rodríguez-Castaño Gina Paola,Acosta-González Alejandro

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

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