Introducing Capillary Electrophoresis with Laser-Induced Fluorescence Detection (CE-LIF) for the Characterization of Konjac Glucomannan Oligosaccharides and Their in Vitro Fermentation Behavior-Reference-Cited by-同舟云学术

Introducing Capillary Electrophoresis with Laser-Induced Fluorescence Detection (CE-LIF) for the Characterization of Konjac Glucomannan Oligosaccharides and Their in Vitro Fermentation Behavior

Published:2009-03-18 Issue:9 Volume:57 Page:3867-3876
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Albrecht Simone¹,van Muiswinkel Gonny C. J.¹,Schols Henk A.¹,Voragen Alphons G. J.¹,Gruppen Harry¹

Affiliation:

1. Department of Agrotechnology and Food Sciences, Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8038956

Reference34 articles.

1. Dietary Modulation of the Human Colonic Microbiota: Introducing the Concept of Prebiotics

2. Dietary carbohydrates: classification by chemistry and physiology

3. Technological aspects of functional food-related carbohydrates

4. Influence of Galactooligosaccharides on the Human Fecal Microflora.

5. Effects of thein vitrofermentation of oligofructose and inulin by bacteria growing in the human large intestine

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