Characterization of (Glucurono)arabinoxylans from Oats Using Enzymatic Fingerprinting-Reference-Cited by-同舟云学术

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Characterization of (Glucurono)arabinoxylans from Oats Using Enzymatic Fingerprinting

Published:2015-12-15 Issue:50 Volume:63 Page:10822-10830
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tian Lingmin¹,Gruppen Harry¹,Schols Henk A.¹

Affiliation:

1. Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands

Funder

European Commission

Gemeente Groningen

Ministerie van Economische Zaken, Landbouw en Innovatie

Carbohydrate Competence Center

Peaks in the Delta

Provincie Groningen

European Regional Development Fund

Provincie Drenthe

Provincie Fryslân

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b04419

Reference39 articles.

1. Whole grain cereals: functional components and health benefits

2. Impact of diet and individual variation on intestinal microbiota composition and fermentation products in obese men

3. The rat as a model for pigs: comparative values for the digestibility of NSP and other macronutrients

4. A comparison of waxy versus non-waxy wheats in diets for weaner pigs: effects of particle size, enzyme supplementation, and collection day on total tract apparent digestibility and pig performance

5. Carbohydrate and lignin contents of plant materials used in animal feeding

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