IN VITRO AND IN VIVO EVALUATION OF THE FERMENTABILITY OF TWO DIFFERENT WHEAT-DERIVED FIBRE FRACTIONS

被引：0
|
作者：
Deroover, Lise [1 ]
Boets, Eef [1 ]
Gomand, Sara [2 ]
Preston, Thomas [3 ]
Vermeulen, Karen [4 ]
De Preter, Vicky [1 ]
Courtin, Christophe [2 ]
Delcour, Jan A. [2 ]
Verbeke, Kristin [1 ]
机构：
[1] Katholieke Univ Leuven, Dept Clin & Expt Med, Leuven, Belgium
[2] Katholieke Univ Leuven, Dept Microbial & Mol Syst, Leuven, Belgium
[3] Univ Glasgow, Scottish Univ Environm Res Ctr, Glasgow, Lanark, Scotland
[4] Univ Ghent, Dept Pathol Bacteriol & Avian Dis, Ghent, Belgium
来源：
ANNALS OF NUTRITION AND METABOLISM | 2017年 / 71卷
关键词：
dietary fibre; arabinoxylan oligosaccharides; dietary fibre-enriched bran; colonic fermentation; short-chain fatty acids;
D O I：
暂无
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
144/877
引用
收藏
页码：434 / 435
页数：2
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