In vitro fermentation characteristics of a mixture of Raftilose and guar gum by human faecal bacteria

被引：0
|
作者：
K. M. Khan
C. A. Edwards
机构：
[1] University of Glasgow,Human Nutrition Section, Division of Developmental Medicine
[2] Yorkhill Hospitals,undefined
来源：
European Journal of Nutrition | 2005年 / 44卷
关键词：
fermentation; short chain fatty acids; raftilose; guar gum; fructooligosaccharides;
D O I：
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中图分类号：
学科分类号：
摘要：
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页码：371 / 376
页数：5
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