The combined effect of fermentation of lactic acid bacteria and in vitro digestion on metabolomic and oligosaccharide profile of oat beverage-Reference-Cited by-同舟云学术

The combined effect of fermentation of lactic acid bacteria and in vitro digestion on metabolomic and oligosaccharide profile of oat beverage

Published:2021-04 Issue: Volume:142 Page:110216
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bocchi Serena,Rocchetti Gabriele,Elli Marina,Lucini Luigi,Lim Chong-Yoon,Morelli Lorenzo

Publisher

Elsevier BV

Subject

Food Science

Reference73 articles.

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4. Safety and quality of bacterially fermented functional foods and beverages: A mini review;Ashaolu;Food Quality and Safety,2020

5. Characteristics of the fatty acid composition of naked oats of Russian selection;Batalova;IOP Conference Series: Earth and Environmental Science,2019

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