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Autor:
Jean Luc Sauvageat, Thang Ho-Dac, René Fumeaux, Jean-Yves Chuat, Raab Thomas Wolfgang, Nicole Page-Zoerkler, Rachid Bel-Rhlid
Publikováno v:
Journal of agricultural and food chemistry. 60(36)
Chicoric acid (ChA) and caftaric acid (CafA) were identified as bioactive components of chicory and have been ascribed a number of health benefits. This study investigated the hydrolysis of ChA and CafA with enzymes and a probiotic bacterium Lactobac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf1a19be38213f856eabdde0a9365ee2
https://pubmed.ncbi.nlm.nih.gov/22920606
https://pubmed.ncbi.nlm.nih.gov/22920606
