Prebiotic Potential of a New Sweetener Based on Galactooligosaccharides and Modified Mogrosides

Author:

Muñoz-Labrador Ana1,Lebrón-Aguilar Rosa2ORCID,Quintanilla-López Jesús E.2ORCID,Galindo-Iranzo Plácido2,Azcarate Silvana M.3,Kolida Sofia4,Kachrimanidou Vasiliki5,Garcia-Cañas Virginia1,Methven Lisa5,Rastall Robert A.5,Moreno F. Javier1ORCID,Hernandez-Hernandez Oswaldo1ORCID

Affiliation:

1. Institute of Food Science Research, CIAL (CSIC-UAM), Nicolas Cabrera, 9, 28049 Madrid, Spain

2. Institute of Physical Chemistry “Rocasolano” (IQFR-CSIC), Serrano 119, 28006 Madrid, Spain

3. Institute of Earth and Environmental Sciences of La Pampa (INCITAP), Mendoza 109, L6302EPA Santa Rosa, La Pampa, Argentina

4. OptiBiotix Health Plc, Innovation Centre, Innovation Way, Heslington, York YO10 5DG, U.K.

5. Department of Food and Nutritional Sciences, The University of Reading, PO Box 226, Whiteknights, Reading RG6 6 AP, U.K.

Funder

Ministerio de Ciencia, Innovaci?n y Universidades

H2020 Marie Sklodowska-Curie Actions

OptiBiotix Health Plc.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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