Emerging prebiotics obtained from lemon and sugar beet byproducts: Evaluation of their in vitro fermentability by probiotic bacteria-Reference-Cited by-同舟云学术

Emerging prebiotics obtained from lemon and sugar beet byproducts: Evaluation of their in vitro fermentability by probiotic bacteria

Published:2019-07 Issue: Volume:109 Page:17-25
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Gómez Belén^ORCID,Peláez Carmen,Martínez-Cuesta M. Carmen,Parajó Juan C.^ORCID,Alonso José L.^ORCID,Requena Teresa

Funder

Spanish MINEICO

FEDER program of the European Union

Xunta de Galicia

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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3. Sialylated milk oligosaccharides promote microbiota-dependent growth in models of infant undernutrition;Charbonneau;Cell,2016

4. Pectic-oligosaccharides prepared by dynamic high-pressure microfluidization and their in vitro fermentation properties;Chen;Carbohydrate Polymers,2013

5. Prebiotics: Concept, properties and beneficial effects= Prebióticos; Concepto, propiedades y efectos beneficiosos;Corzo;Nutricion Hospitalaria,2015

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