Zerrendatu Artikuluak-Gastronomia honen arabera: gaia "antioxidant capacity"

1-tik 1-1 emaitza erakusten

In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids

Tornero Martínez, Antonio; Cruz Ortiz, Rubén; JARAMILLO FLORES, MARIA EUGENIA; Osorio-Díaz, Perla; Avila Reyes, Sandra Victoria; Alvarado-Jasso, Guadalupe Monserrat; Mora-Escobedo, Rosalva (MDPI, 2019)

Soluble or fermentable fibre has prebiotic effects that can be used in the food industry to modify the composition of microbiota species to benefit human health. Prebiotics mostly target Bifidobacterium and Lactobacillus ...